Raisin and Nut Agrodolce

Raisin and Nut Agrodolce

Raisin and nut wha? Agrodolce. Agrodolce is Italian for sweet (dolce) and sour (agro). It happens to be one of my favorite combinations and is a lot like me depending on how my day is going. What don’t tell me you’re never moody? This sauce, and it’s actually more salsa or compote than sauce but let’s not split hairs I have enough of those, is something I could eat directly out the jar. But better not, it’s amazing topped on chicken, pork, lamb, OR even mixed into pasta. You know how much I like options.

Raisin and Nut Agrodolce

You can think of this agrodolce like a party hat for your food. It’s bright, flavorful, oh so fun and everyone will want to have a go. It’s packed full of plump tipsy (you knew there would be wine right?) raisins, juicy grapes (seedless, remember seedless the only crunch you want is from the pine nuts) Now if those darn pine nuts weren’t so expensive. Right? Speaking of, make sure you toast them, it’s worth the extra step, just don’t step away from the stove while you’re doing it. They can go from aromatic to GAH open the window it stinks in here in 0 -60. Plus remember how expensive they are?

Raisin and Nut Agrodolce

You can store any unused portion in a container (clearly I adore Weck jars and Williams Sonoma where I purchase my ever growing collection from), and pop it in the fridge, the flavors will mingle and mix and be even better the next day.


Disclaimer: I am a California Raisins Ambassador. Opinions are my own. Always have been. Always will be.

Raisin and Nut Agrodolce


  • 1 cup golden California raisins
  • 1 cup dry white wine wine
  • 1/2 cup pine nuts
  • 1 cup red wine vinegar
  • 1/2 cup Dixie Crystals granulated sugar
  • 1 shallot - minced
  • 1 tablespoon fennel seeds
  • 1 cup seedless red grapes - halved
  • 1/4 cup extra virgin olive oil
  • kosher salt


  1. In a small bowl add raisins and pour wine over. Set aside.
  2. In a medium saucepan add: vinegar, sugar, shallot and fennel seeds. Simmer over medium heat until sauce reduces by half and thickens. Remove from heat.
  3. Place pine nuts into a small pan and heat over medium heat until toasted.
  4. Drain raisins, and discard liquid.
  5. To vinegar mixture add: raisins, pine nuts, grapes and olive oil. Season with salt.



  1. 1

    Ooohh this looks so yummy and summerie. Can you suggest a wine substitution? I love the other ingredients but cant do the uncooked wine.
    I want to add pecans to this too – but then again, I want to add pecans to EVERYThing these days!
    thanks for the inspiration and great pics!

    • 1.1

      Hi Roxy, Thank you. You can substitute water for the wine. It’s just used to plump the raisins and then is discarded.

    • 1.2
      suzanne b /

      Perhaps white grape juice would be a good wine substitute.

  2. 2

    This looks a-mazing! I can’t pronounce it but I sure do want to (and will) eat it!! One of these days I am going to show up on your doorstep and beg you to cook for me!

  3. 3

    What a beautiful topping! Can’t wait to try it over some grilled chicken!

  4. 4

    Wow! What a delicious topping! Making this ASAP! 🙂

  5. 5

    Such a great combination of flavors in this agrodolce, Paula! It looks scrumptious and perfect for gift giving, too.

  6. 6

    Wow – I adore all of these ingredients! This sounds like it could be super versatile too. Bookmarking for this summer! 🙂

  7. 7

    This sounds amazing. I love learning new things from you Paula!! What a fantastic combo of flavors.

  8. 8

    I had never heard of agrodolce before so thanks for sharing Paula! I love all the chutney/salsa/sauce you can use as ‘meat-topper’ so I’ll definitively try this one. And I’m with you on toasting the pine nuts, it’s totally worth the extra step!

Leave a Reply