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Two Raisin Relish


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• 1/2 cup dark raisins
• 1/2 cup Sultana (golden) raisins
• 2 tablespoons cider vinegar
• 1 tablespoon granulated sugar

Place the raisins in the Copper-Core saucier with 1 cup of cold water.

Place over medium heat and bring to a simmer.

Cook gently until the water has evaporated.

Stir in the vinegar and sugar, continue to stir until the sugar has melted.

Remove from the heat and place the raisins in a bowl or covered container.

The raisins can be kept refrigerated for several days.

Chef Thomas Keller's tip


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