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Try these plump beauties with roasts, on top of soups, or even sneak some into a crumble!
Sweet and sour raisins with warm spices that add pops of flavour to anything you put them with. Make sure you use the pickling liquid as well as the raisins, it's great for drizzling and dipping. Cheese is their best friend. Goat's cheese is their friend with benefits.
INGREDIENTS
Raisins (30%), Black rice vinegar (water, glutinous rice, WHEAT bran), Water, Cider vinegar, Sugar, Arrowroot, Spices (0.5%), Salt
May contain traces of Celery, Cereals containing gluten, Eggs, Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts
300ml jars
Roasted cauliflower soup with pickled raisins
Cauliflower is at its best when roasted, even if you then blitz it into a soup. About 25 minutes in a hot oven with a little oil and salt, until it's just softened and starting to char in a few places. Blend with light vegetable stock and a little onion and/or garlic that has been sweated until soft. Good optional flavours are thyme and cumin. Serve topped with a few reserved pieces of roasted cauliflower and a spoonful or three of pickled raisins with the pickling liquid.
As we say, our raisins go particularly well with goats cheese, look at the shine on those plump beauties!