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.