Ingredients
1 cup golden raisins
1 cup warm water
1/2 cup pine nuts
2 cups red wine vinegar
1 cup sugar
1 red onion, finely chopped
1 tablespoon fennel seeds
1 cup seedless red grapes, halved
1/4 cup extra-virgin olive oil
Salt
Preparation
In a bowl, cover the raisins with the warm water and let stand until plumped, about 10 minutes. Drain. In a small skillet, toast the pine nuts over moderate heat until fragrant and golden brown, about 4 minutes. Let cool. In a medium saucepan, combine the vinegar, sugar, red onion and fennel seeds. Simmer over moderate heat until thickened, about 25 minutes. Pour into a heatproof bowl and let cool to room temperature. Stir the raisins, pine nuts, grapes and olive oil into the syrup. Season lightly with salt and serve.
