Balsamic, Raisin and Fig Sauce

Wonderful over Balsamic Roasted Chicken and Roasted Red Potatoes.

More about this recipe can be found over on my other blog.

If you'd like a recipe for the Orange Balsamic Roasted chicken, please go to this post.

Balsamic, Raisin and Fig Sauce

  • 1/2 cup Raisins
  • 1 cup White Grape Juice (or Apple Juice, or wine if you prefer)
  • 1/2 cup Balsamic Vinegar
  • 1 1/4 cup water
  • 1/4 cup Fig Butter (Trader Joe's)
  • 3/4 tsp dried Thyme Leaves
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper (or more to your liking)
  • 1/8 tsp Onion Powder
  • 1/8 cup Fresh Squeezed Orange Juice (1/2 an orange)
  • 2 TBL Butter
  1. At least 6 hours prior to making the sauce, soak the raisins in the juice.
  2. Bring soaked raisins with juice to a boil. Add vinegar. Reduce heat to medium and low boil for 30 minutes, or until liquid is nearly gone
  3. Add water and remaining ingredients and cook until butter is melted. Puree with an immersion blender or use a blender.
  4. Serve over meat or vegetables of your choice. 

No comments: