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Spice-Brined Golden Raisins

Scott Phillips

Yield: Makes about 1 cup

This raisin compote is quick and easy to make and has a myriad of uses. Serve it in a small bowl as part of a cheese platter, as a topping for pancakes and waffles, or stirred into yogurt. The flavors are also a natural with pork.


  • 2 tsp. yellow or brown mustard seeds
  • 1 cup golden raisins
  • 3 Tbs. Champagne vinegar
  • 1/3 cup light brown sugar
  • 2 small thyme sprigs
  • 1 small rosemary sprig
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt


  • In a 2-quart saucepan, toast the mustard seeds over medium heat until they’re fragrant and begin to pop. Add the raisins, vinegar, sugar, thyme, rosemary, red pepper flakes, 1 cup of water, and 1 tsp. salt to the pan and bring to a boil. Reduce the heat to a simmer and cook until the liquid has thickened slightly, about 5 minutes.
  • Let the mixture cool to room temperature, and serve or transfer to an airtight container and refrigerate for up to 2 weeks.


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