Melt the butter in a small skillet over medium. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.
Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 tablespoon of the vinegar mixture.
Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high, 30 seconds. Remove from the heat and stir in the raisins, capers, parsley, and pepper. Serve warm or at room temperature (best used the day it is made).
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