Recipe: Balsamic Pickled Raisins

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.