By itself it is a little assertive, but added to the meat it became a great balance.
- 2 slices bread
- 2 cups red wine
- 1 cup raisins
- As needed water for loosening raisins when grinding
- 1/4 teaspoon kosher salt
- 1/2 teaspoon powder fine see my recipe
Tear and soak the bread in the wine.
Grind the raisins with a little water as needed till raisins are a paste. I found it easier to heat in the liquids the raisins were easier to break down.
Mix the bread and raisin paste then strain through with a sieve or cloth. Originally it would have been a cloth made of wool. You can use it whole, which I did. I still pushed it through a sieve.
Add to a pot, bring to a boil, and boil 10 minutes to reduce.
Serve with meat, fish, or fowl. I hope you enjoy!
You can substitute the slices of bread with breadcrumbs.
Source: Read Full Article