• 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.