• 2 Cups port wine
  • 1/2 Cup black currant jelly
  • 1/2 Cup California raisins


Combine all ingredients in nonreactive saucepan and reduce by half. Purée and strain. Return to saucepan and cook until reduced to syrup consistency. Set aside.

Note: For serving suggestion, see recipe for Duck Terrine with Brandied California Raisins, Baby Lettuce and Marinated Asparagus, California Golden Raisin Waldorf and Port Wine Raisin Sauce.

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 0%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 10; Potassium 86; Total Carbohydrate 16; Dietary Fiber 0; Sugars 12; Protein 0; Calcium 5; Iron 0;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are a source of concentrated nutrients?