Caper-Raisin Relish

Caper-Raisin Relish
4.5 from 2 ratings
This nearly-addictive sweet and tangy caper raisin relish complements virtually everything from simple steamed squash to grilled poultry. Try it over pasta tossed with shredded romano cheese for a bold-flavored dish. Omit the anchovies if they are not your thing, but replace them with some dried mushroom powder or a splash of soy sauce for an umami punch.
Prep Time
Cook Time
Caper-raisin Relish
Total time: 15 minutes
  • 1/4 cup dark raisins
  • 2 tablespoon very hot water
  • 2 tablespoon drained capers
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove crushed garlic
  • 1 1/2 teaspoon finely minced anchovy fillet or ½ teaspoon mushroom powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Put ¼ cup dark raisins into a small bowl. Add 2 tablespoons of very hot water and let stand for 5 minutes. Drain water off raisins.
  2. Stir in 2 tablespoons drained capers, 1 tablespoon each: balsamic vinegar, 1 tablespoon fresh lemon juice and 1 tablespoon extra virgin olive oil. Stir in 1 clove crushed garlic, 1 ½ teaspoons finely minced anchovy fillet (or substitute ½ teaspoon mushroom powder), ¼ teaspoon crushed red pepper flakes, ¼ teaspoon salt and black pepper.
  3. Can be made up to 3 days in advance and stored covered in the refrigerator. Just before serving, stir in 1 or 2 tablespoons chopped fresh basil. Makes about 2/3 cup.