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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.
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.
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