[Sca-cooks] Sweet and Sour Raisins

[Christine Seelye-King]

I made this the other night, and everyone liked it.  We had some bbq'd
country style pork ribs, and it went really well with them.  I have it
packed in a jar in the refrigerator now, and am wondering what else it would
be good on.  I haven't seen anyone say they thought it looked like something
remotely period, but heck, all the ingredients are!  It sure has the taste
of many period sauces I've had, just add bread crumbs and we'd be halfway
there.
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Seton1355 at aol.com
> Sent: Thursday, July 26, 2001 10:14 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Sweet and Sour Raisins
>
>
> --
> [ Picked text/plain from multipart/alternative ]
> I got this recipe from a low fat recipe list.  The poster says
> that this is
> Moroccan and I was wondering if anyone on their food study
> travels has seen
> such a recipe that would be Period?
> Phillipa
>
> Sweet and Sour Raisins
>
> 3T olive oil
> 2lbs onion sliced thin
> 1/ 2lb white or dark raisins
> 1/4C wine or cider vinegar
> 1/4t cumin or to taste
> black pepper
> salt
>
> Heat the oil and saute the onions, raisins and cumin, salt and
> pepper over a
> low heat until the onions are golden.
>
> Add the vinegar and cook for 5 minutes.
>
> Let the rasins come to room temperature and serve.
>
>
>
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