1 pound cured chorizo sausage
2 tablespoons canola oil
2 teaspoons chopped garlic
1 medium onion, sliced
1 cup raisins
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/2 cup water
Salt and freshly ground black pepper
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.
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