Sunday, January 9, 2011

Balsamic - Raisin Sauce for Roasted Vegetables.

I like raisins. I like balsamic vinegar. Here's a great recipe I found on the Sun-Maide site for a balsamic raisin sauce for roast vegetables - delicious and different!

Next time I bake a chicken, I'm going to make this as well and see how it goes.

Balsamic-Raisin Sauce for Roasted Vegetables
Serve this sauce over roasted vegetables such as carrots, zucchini, broccoli, squash or cauliflower to make “eating your vegetables” a sweet and savory new experience. With no fat, it’s a great alternative to cheese sauce.


3/4 cup organic, low sodium chicken broth
3 tablespoons balsamic vinegar
2 tablespoons frozen apple juice concentrate, thawed or 4 tbs apple juice, boiled in microwave and cooled until reduced
1 teaspoon cornstarch
1/2 cup Sun-Maid Natural Raisins
1/4 teaspoon dried thyme leaves

COMBINE all ingredients in small saucepan. Mix well.
COOK over medium heat until mixture boils.
COOK 10 minutes, until mixture is thick and reduced.
POUR mixture in food processor or blender. Process until raisins are chopped.
SERVE over roasted or grilled vegetables.

Makes 1/2 cup.