You’re going to flip over this yummy treat. Make a batch today and you’ll be all set for any guests that come your way.
By Chris Scheuer
My imagination was whirring as I contemplated my task. I enjoy making jams and jellies, and after much thought, decided to use my stash of raisins to make a sweet and savory jam with a bit of an Asian twist. I used both varieties of raisins along with honey, brown sugar, rice vinegar, finely chopped shallots, fresh ginger and oranges. A splash of Sriracha and a dash of coriander were the finishing touches for a bit of heat and zip.
- 1 ¼ cups golden California Raisins
- ¾ cup natural California Raisins
- fine zest of 1 orange
- 2 oranges, peeled and roughly chopped
- 1 cup light brown sugar
- 1 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup finely chopped shallots
- 2 teaspoons Sriracha
- 1 tablespoons finely chopped fresh ginger
- 2 teaspoons ground coriander
- Place all ingredients except orange zest in a medium, heavy bottom pot. Over medium heat, bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring occasionally for 15-20 minutes, or until just beginning to get syrupy. Mixture will thicken as it cools, so don't cook too long.
- Remove from heat and stir in orange zest. Ladle into clean, dry jars. Cover and allow to cool completely before refrigerating.
- Will keep in refrigerator for 4-5 weeks. Can be kept up to 3 months in the freezer. Thaw before using.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.