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Rayzyns are plump "raisins" made from wine grapes such as the Chardonnay, Cabernet Sauvignon & Merlot grapes. Featured here instead of raisins in a compote.

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 1/3 cups (315 ml); servings size 1 generous tablespoon

Course: Basic, Condiment, Sauce
Cuisine: American
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Makes: 22 Servings
Calories: 71 kcal
Author: Dédé Wilson

Ingredients:

  • 1 cup (166 g) raisins; we used Rayzyns but you may use conventional
  • 3/4 cup (149 g) sugar
  • 1/2 cup (120 ml) dry red wine
  • 1/2 cup (120 ml) red or white wine vinegar; we like red
  • 1/4 cup (60 ml) water
  • Large pinch kosher salt

Preparation:

  1. 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.
  2. For the image above we simply spooned room temperature compote over a beautifully ripe Camembert.

Notes:

Tips

  • 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.
Nutrition Facts
Raisin & Red Wine Compote
Amount Per Serving
Calories 71 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 3mg0%
Potassium 89mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin C 0.6mg1%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.