• 3 Cups California raisins
  • 1/2 Cup granulated sugar
  • 1 Pint red wine vinegar
  • 1 Cup currant jelly
  • 1 cinnamon stick
  • 1 whole star anise


Measure California raisins into a container and pour vinegar over. Cover and allow to stand in a cool place for 5 days, stirring occasionally. After 5 days, strain off liquid and measure. Return raisins to container. Measure 1/2 cup sugar and 1 cup jelly for each 2 cups of liquid and mix together in a heavy-bottomed pan; heat gently and add cinnamon and star anise when sugar is all dissolved. Then, bring to boil and simmer for 10 minutes. Pour hot liquid over raisins; cover and store for at least 2 weeks in cool place.

Note: For serving suggestion, see recipe for Composition of Bobwhite Quail, Tuscan White Beans and California Raisin Tapenade.

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 1%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 10; Potassium 161; Total Carbohydrate 29; Dietary Fiber 1; Sugars 24; Protein 1; Calcium 9; Iron 1;

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Did you know raisins are a source of concentrated nutrients?