There’s something about the Fall and early Winter that makes me want to chop fresh herbs — specifically sage, rosemary and thyme. Oh hell, parsley too. And this raisin compote has them all.

We had this very recently with a roast chicken (sort of like a pre-mini-Thanksgiving) and it was quite good. The original recipe called for all raisins, but I used half golden raisins and half currants. I’m thinking of making this to go with our traditional Christmas Cornish Game Hens next month.

The recipe that I use for those is out of the same book that the raisin compote is in — The Cook’s Illustrated Complete Book of Poultry. This book is worth it’s weight in gold, if you ask me, even with the new name.

Raisin Compote with Rosemary & Thyme
1 cup golden raisins
1 cup dark raisins or currants
1 cup fresh orange juice
1/4 cup fresh . . . → Read More: A Tasty Little Garnish: Herbed and Slightly Spicy Raisin Compote