Slice the chorizo into 1/2-inch thick rounds. Add canola oil to a large skillet over medium heat. Add the garlic, onion and chorizo and cook for 2 minute. Stir in the raisins, red wine vinegar, brown sugar, and water. Cook until the chorizo is heated through and liquid has reduced slightly, about 10 minutes. Transfer to a serving dish and serve.
Recipe courtesy of Sandra Lee