Raisin and Nut Agrodolce
Raisin and nut wha? Agrodolce. Agrodolce is Italian for sweet (dolce) and sour (agro). It happens to be one of my favorite combinations and is a lot like me depending on how my day is going. What don’t tell me you’re never moody? This sauce, and it’s actually more salsa or compote than sauce but let’s not split hairs I have enough of those, is something I could eat directly out the jar. But better not, it’s amazing topped on chicken, pork, lamb, OR even mixed into pasta. You know how much I like options.
You can think of this agrodolce like a party hat for your food. It’s bright, flavorful, oh so fun and everyone will want to have a go. It’s packed full of plump tipsy (you knew there would be wine right?) raisins, juicy grapes (seedless, remember seedless the only crunch you want is from the pine nuts) Now if those darn pine nuts weren’t so expensive. Right? Speaking of, make sure you toast them, it’s worth the extra step, just don’t step away from the stove while you’re doing it. They can go from aromatic to GAH open the window it stinks in here in 0 -60. Plus remember how expensive they are?
You can store any unused portion in a container (clearly I adore Weck jars and Williams Sonoma where I purchase my ever growing collection from), and pop it in the fridge, the flavors will mingle and mix and be even better the next day.
Disclaimer: I am a California Raisins Ambassador. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 1 cup golden California raisins
- 1 cup dry white wine wine
- 1/2 cup pine nuts
- 1 cup red wine vinegar
- 1/2 cup Dixie Crystals granulated sugar
- 1 shallot - minced
- 1 tablespoon fennel seeds
- 1 cup seedless red grapes - halved
- 1/4 cup extra virgin olive oil
- kosher salt
What To Do:
- In a small bowl add raisins and pour wine over. Set aside.
- In a medium saucepan add: vinegar, sugar, shallot and fennel seeds. Simmer over medium heat until sauce reduces by half and thickens. Remove from heat.
- Place pine nuts into a small pan and heat over medium heat until toasted.
- Drain raisins, and discard liquid.
- To vinegar mixture add: raisins, pine nuts, grapes and olive oil. Season with salt.