March 24th - Magic Raisins?!

I hunted high and low, throughout my various resources, trying to find a national holiday somewhere in the world...only to be met with the same answer everywhere...in the USA it is "National Chocolate Covered Raisin Day" So today you get a little bit of history!

First the tasty treat: The first raisins were probably grapes that had dried naturally on the vine. More than 3000 years ago, people were making raisins by picking grapes and laying them out in the sun to dry. The Egyptians discovered the principle of sun-drying fruits. Today, raisins that are sun-dried still go through a very similar process. About 1000 years ago, travelers to the Middle East brought raisins back to Europe. They were a precious trade item in the Near East and also highly valued in ancient Rome. Did you know Queen Isabella of Spain, sent Spanish missionaries with raisins to Mexico and California? Thus the trend really took off here. In the San Joaquin Valley of California, the raisin industry began booming in the 1870's after a heat wave dried the grape crop on the vine. Farmers found the best spot for growing raisins near Fresno in there. Today, 95% of all raisins grown in the United States come from California, within 50 miles of Fresno. California supplies much of the world's raisin market. But why cover them in chocolate? Because everything is better in chocolate! The most commonly known type of chocolate covered raisin is Raisinets, which were introduced in the the United States in 1927 by the Blumenthal Chocolate company. Nestle' acquired the brand in 1984.

Since today is actually to celebrate the chocolate covered variety, I suggest a big bag or box at your local movie theatre...nothing better!
But in honour of Lent...a healthy meatless, chocolate-less recipe:
Grilled Tuna with California Raisin Chutney
1 cup sugar
1/2 cup water
1/4 cup white distilled vinegar
1-1/2 teaspoons ground red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 piece (2-inch) cinnamon stick
12 or 14 black peppercorns
1 piece (1-inch) julienned fresh ginger root
1-1/2 cups California golden raisins
6 boneless, skinless tuna fillets (6 ounces each)
PROCEDURE
In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.
Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side. Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.