Raisin Compote with Rosemary and Thyme

Name: Raisin Compote with Rosemary and Thyme
Yield: Serves 24 (Makes about 3 cups)
Ingredients: 1 cup, golden raisins (about 7 ounces); 1 cup, dark raisins (about 7 ounces); 1 cup, orange juice from 3 to 4 oranges; 1/4 cup, lemon juice from 1 to 2 lemons; 1/4 cup, granulated sugar; 1 teaspoon, cayenne pepper; 1 1/2 teaspoons, minced fresh rosemary; 1 1/2 teaspoons, minced fresh thyme leaves; 1 teaspoon, minced fresh sage; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated January/February 1995

Fruit

Condiments

SERVES24 (Makes about 3 cups)

TIME25 minutes, plus 30 minutes cooling and 1 hour chilling

WHY THIS RECIPE WORKS

We used herbs and spices to transform a fruit compote recipe into a savory accompaniment. This fruit compote, developed to be served in place of cranberry relish with chicken, turkey, or pork, is best served chilled.

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