Recipe: Balsamic Pickled Raisins



Recipe Preparation

1. Place the fennel seed, peppercorns and pickling mix in a piece of cheesecloth. Tie the top closed with a piece of butcher’s twine to make a sachet.

2. Place the grape juice,  vinegar and salt in a nonreactive pot. Add the spice sachet and bring to a boil. Simmer for 10 minutes. Add the raisins and simmer for 5 more minutes.

3. Place the raisins with the brine in a nonreactive storage container. Allow to cool. Cover and refrigerate for 24 hours. 

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