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Chardonnay Soaked Raisins with Vanilla Bean

Chardonnay Soaked Raisins

Chardonnay soaked golden raisins

We made these a few years ago in cooking class and they were a hit.   I like to scrape out seeds from the vanilla bean and add those to the liquid along with the bean. Served over Brie with crackers, this makes an elegant horsd’oeuvre and a jar of it makes an unusual gift from the kitchen. If you don’t like Brie, smear a little soft goat cheese on a toasted baguette and top with raisins. I have made this recipe with Riesling, and it turned out just a little bit sweeter, but very nice.

1-1/2 cups water

1 cup Chardonnay or Chablis wine

1/3 cup sugar

1 vanilla bean, pounded flat and then split open and cut in half

1 cup golden raisins

Combine water, wine and sugar. Bring to simmer and simmer 5 minutes. Remove from heat, add vanilla bean and raisins. Let steep 12 hours or so. Drain raisins, reserve liquid. Discard bean. Return liquid to pan and bring to boil. You’ll have about 1-1/4 cups. Reduce to 1/3 cup. The sauce will be deep amber. Cool a bit and stir in raisins. Store in refrigerator up to a month, and bring to room temperature before using.

Gin soaked golden raisins for arthritis

No, not a gift from the kitchen, but a time-honored home remedy with anti-inflammatory qualities. I had some raisins left over so I made a batch. I had forgotten about making these until I saw Dr. Oz talking about them

Permanent link to this article: http://abouteating.com/chardonnay-soaked-raisins-with-vanilla-bean/


  1. Sandra O'Shea

    I read your column faithfully in the Campbell County Recorder. I enjoy all your recipes. I love the Cherry Bounce.

    1. Rita Heikenfeld

      Hi, Sandra,
      I love it too! That’s what the column is about, sharing and caring…

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