Note: This post may include affiliate links. Please see our complete disclosure here.
A Raisin by Any Other Name…
This winter (2018) we attended the Fancy Food Show in San Francisco where we found Rayzyns, which are dried wine grapes in various varietals and they inspired this Raisin & Red Wine Compote.
The good folks at Rayzyns sent us some to try and we had a lot of fun creating Low FODMAP versions of some favorite raisin recipes. We had a cocktail party with a Cheese Board and the idea of slathering this over an ultra-ripe Camembert had us salivating.
(Read more in our article Is Cheese Low FODMAP?)
After tasting it with the cheese we thought of other uses – stirred into yogurt and/or granola, spooned over lactose-free ice cream, even just a spoonful as a midday treat.
You can see our other Rayzyn Recipes in our Recipe Archive. Just put the word Rayzyn in the search bar! Works with savory food too; try it with poultry or pork as you would a chutney.
You can make this with conventional raisins as well, but the Rayzyns, with their pleasantly seedy interiors, offer nuanced, complex flavors and crunch.
We used both their Cabernayzyn, which is the darker one with a very rich, bold, jammy, black currant flavor and their Chardonayzyn, which is the lighter dried grape and has flavors of apricot and a faint caramel essence. It seemed perfectly natural to combine them with wine!
This compote is super easy to make and yet the result is really elegant and different from anything else you have ever had. Don’t miss our review of Rayzyns themselves.
Raisin & Red Wine Compote
This combination of raisins, wine, sugar and vinegar makes a sweet and tangy condiment that we love served with cheese.
Low FODMAP Serving Size Info: Makes 1 ⅓ cups (315 ml); servings size 1 generous tablespoon
Combine all of the ingredients in a medium sized saucepan and bring to a simmer over medium heat. Continue to simmer, stirring occasionally, for about 20 minutes or until slightly thickened and glossy. Cool to room temperature before using. Refrigerate in an airtight container for up to 2 weeks.
For the image above we simply spooned room temperature compote over a beautifully ripe Camembert.
- The quality of the finished dish will largely depend on the quality of the raisins and choice of wine, so choose accordingly. Any raisin that you use should be plump and not dry and shriveled. Any wine should be dry and one that you would enjoy drinking.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!