Raisin compote with rosemary and thyme
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Golden raisins (7 oz) |
| 1 | cup | Dark raisins (7 oz) |
| 1 | cup | Juice from 3 to 4 oranges |
| ¼ | cup | Juice from 1 to 2 lemons |
| ¼ | cup | Sugar |
| 1 | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Rosemary; minced |
| 1½ | teaspoon | Thyme; minced |
| 1 | teaspoon | Sage; minced |
| ¼ | cup | Parsley; minced |
| Salt and pepper | ||
Directions
Bring first six ingredients, with 1½ cups water, to a simmer in a medium-size, heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, stirring frequently, until raisins plump, about 15 minutes. Add next four ingredients; simmer to blend flavors, about 5 minutes. Cool to room temperature, season to taste with salt and pepper, then refrigerate. Serve chilled.
Cook's Illustrated January/February 1995 Submitted By DIANE LAZARUS On 12-21-94