In a small saucepan bring a cup of water to a boil. Add the raisins then turn the heat off and let them sit for 10 mins until they soften. Drain when ready and set aside.
Heat 2 tbsp of olive oil over medium heat in a pan. Add the onion, garlic and a pinch of salt. Cook for 5-6 mins until they soften.
Add the balsamic vinegar and sugar scrapping the bottom of the pan - be careful as it will splatter. Turn the heat to low and add the grapes, Herbes de Provence, Rosemary and soaked raisins.
Continue to cook, stirring occasionally for 6-8 mins until the sauce is thickened and the grapes are soft.
Turn the heat off and add the pine nuts. Let it cool down slightly before serving.
Recipe Note
Stored in the fridge, this will keep for 2 weeks. Great paired with any cheese, pork, chicken, fish or charcuterie.
