Port wine raisins – I love them, and they are practically essential on a cheese board, alongside nuts preserved in syrup. Try serving them with desserts too – vanilla ice cream, a tart with marzipan, nuts and vanilla cream, or something along those lines. They really are delicious.
One of our favourite restaurants in the area is Restaurant Skotterup in Snekkersten, and they make the most gloriously good port wine raisins. I love their cheese plate, and sometimes I even start with the cheese plate just to be sure there is room for it – I LOVE IT 😉
And I have got hold of their recipe for port wine raisins and been given permission to share it with you.
Everyone in our circle who goes there shares the same love for those port wine raisins – so I hope you’ll give the recipe a go 🙂
Port wine raisins – Skotterup’s port wine raisins
Ingredients
- 250 g raisins
- 250 ml good red port
- 50 ml water
- 75 g sugar
- 2 star anise
- 1 cinnamon stick
- 1/2 vanilla pod – if it is a large one, use just 1/3
Method
- Put all the ingredients except the raisins into a saucepan, bring the syrup to the boil and let it boil for about 5 minutes. Give it a whisk a couple of times.
- Take the pan off the heat and add the raisins. Leave the pan at room temperature for about 30 minutes, turning the raisins regularly.
- Transfer the raisins and syrup to a scalded clip-top preserving jar with a lid, and store in the fridge.
Nutrition
Premium
Det er de bedste rosiner i lage. Har lige fundet et glas der er et par md gl. de er lige så fine som nylavet. De her blev fordelt i glassene til gløgg, perfekt
Hej Rikke
Ihhh hvor er det dejligt at høre 🙂
Jeg er også selv helt afhængig af dem, – elsker dem til en god ost 🙂
Warm wishes, Dianna
Skal krydderierne blive i patentglasset?
Skal krydderierne blive i glasset?