- 1 1/2 cups warm water
- 3/4 cup raisins
- 1/2 cup balsamic vinegar
- 2 tablespoons minced shallots
- 3 large plum tomatoes, cored, quartered
- 1/4 cup roasted garlic paste from jar
- 1/4 cup unsweetened applesauce
- 2 tablespoons honey
- 1 1/2 tablespoons apple jelly or red currant jelly
- 1 1/2 tablespoons Worcestershire sauce
- 1 garlic clove, chopped
- 1 teaspoon (or more) fine sea salt
- 3/4 teaspoon dry mustard
- 1/2 teaspoon (or more) freshly ground black pepper
- Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.