How to make it

  • In a bowl combine 1 1/2 cups warm water and raisins and let stand until raisins are soft, at least 15 minutes and up to 1 hour.
  • In another small bowl, mix together the vinegar and shallots and let stand for 15 minutes.
  • Add vinegar mixture to raisin mixture, then stir in all the remaining ingredients.
  • Working in at least three batches, puree the mixture in blender until smooth. Season with additional salt and pepper to taste, if desired.
  • Place all batches together in a non-reactive container, cover and refrigerate at least 12 hours to blend flavors.
  • Makes about 4 cups sauce.
  • Note: can be made 1 week ahead. Keep refrigerated.
  • Source: Bon App├ętit, August 2007.

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  • kukla 11 years ago
    Oh, my this sounds like it would be an ultimate flavour explosion for me! Thanks Julesong! (oh, and Chef Michael Chiarello too :) :)
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