Soused raisin and caper puree

Rick Kirby

Rick Kirby

31st March 2011

Soused raisin and caper puree

a nice puree that works great with most cold meats in pressed or pate form.


  • raisins
  • white wine vinegar
  • white wine
  • caster sugar
  • star anise
  • cloves


put cloves and star anise in muslin cloth and bind to stop it escaping into the mix.
put everything except capers together in a pan (to taste) and simmer gently for 15-30 mins until raisins plump up.
remove star anise and cloves.
add capers.
puree in thermo or blender.

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