Angoor ka Murabba

by Tarla Dalal

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Sultanas are full of concentrated sweetness. For many years, when sugar was relatively more expensive than it is today, sun-dried grapes i.e. sultanas or raisins took its place in a wide variety of recipes. Now that both sultanas and sugar are readily available, they have been used together to enhance the flavours and texture of this preserve. I have used brown sugar in this recipe which contributes to the colour and honey which adds its own colour and flavour. This sweet preserve will keep well for upto six months when stored refrigerated.

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Storage upto 6 months: Refrigerated.
Preparation Time: 5 mins.
Cooking Time: 20 mins.
Makes 1 cup.
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Ingredients

1/2 cup (75 grams) sultanas
1/2 cup brown sugar
2 tbsp honey
1/8 tsp citric acid (nimbu ka phool)
0 tsp salt

Method

Combine the brown sugar with 1 cup of water in a pan and cook over a slow flame while stirring continuously till the sugar has dissolved.
Add the sultanas and continue to cook till the syrup is of a two string consistency.
Add the honey, citric acid and salt and mix well.
Pour into a sterilised glass jar. Store refrigerated for upto 6 months.

RECIPE SOURCE : Achaar Aur Parathe