• 2 cups balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 cup raisins
  • 1 small yellow onion, diced (1/2 cup)
  • 3 garlic cloves
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon cumin seeds
  • 1/2 tablespoon celery salt
  • 1 sprig fresh rosemary
  • 1 or 2 salt packed anchovy fillets, rinsed and chopped (1 tablespoon)


Serves: Makes 1 cup


Combine the balsamic and red wine vinegars, raisins, onion, garlic, brown sugar, cloves, cumin, celery salt, rosemary, and anchovies in a large nonreactive saucepan and cook over medium-low heat until the mixture has reduced by one third. Pour through a fine-mesh strainer twice or until you have a nice smooth sauce; discard the solids. Let cool, then cover, and refrigerate in a jar for up to 1 month.