Based on a recipe created by Brian Wolff, from “Sunday Suppers at Lucques,” by Suzanne Goin.
Ingredients
2 teaspoons yellow mustard seeds
1/2 cup granulated sugar
3 tablespoons champagne vinegar
1 chile de arbol, crumbled
1 bay leaf
1/3 pound golden raisins
1 teaspoon thyme leaves
1-inch sprig rosemary
1 teaspoon kosher salt
Directions
Place the mustard seeds in a small pan over medium heat and toast a few minutes, shaking the pan often, until the seeds just start to pop.
Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small non-aluminum pot. Bring to a boil, then turn the heat down to a low simmer. Cook 6 to 8 minutes, until the liquid has reduced by half.
Let the raisins cool, and store them in the liquid in the refrigerator.
