In Greek: σάλτσα από σταφίδες με ούζο, pronounced SAHLT-sah ah-PO stah-FEE-thes meh OO-zoh
Raisins are soaked in Ouzo until plump, and then cooked with sugar and water to create a delicious dessert syrup, a fabulous topping for ice cream, puddings like Halvas, and other dishes. The recipe is very easy, with few ingredients.
Cook Time: 35 minutes
Ingredients:
- 1/2 cup of dark seedless raisins
- 1/4 cup of Greek Ouzo
- 1 cup of sugar
- 1 3/4 cups of water
- 1 tablespoon of lemon juice
Preparation:
Soak the raisins in the Ouzo overnight or until absorbed (about 5 hours).
In a saucepan, combine raisins, water, sugar, and lemon juice. Bring to a boil, stir, and continue to boil over medium heat for 25-35 minutes, until the syrup thickens and coats a metal spoon. Set aside to cool. The syrup will continue to thicken as it cools, but can be used while still warm.
Store in airtight jar.
Yield: about 1 1/4 cups
Serving suggestions: A small amount of this syrup goes a long way, so use sparingly. Drizzle a small amount with a few raisins on a plate and place the dessert on top, or drizzle over the top of the dessert.