- raisins
- white wine vinegar
- white wine
- caster sugar
- star anise
- cloves
Soused raisin and caper puree
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.
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
