Ingredients
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2
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1 1/4
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Directions
Bourbon (or Rum) Raisins,VelvetineNut asked me to post this–it’s hardly a recipe and the quantities listed are estimates. The result is wonderful–plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there’s a bonus–the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.,I’d like to infuse the raisins with rum then dry them back out so I can use them in trail mix. Any suggestions on how I might do this? Maybe several days to plump them up then a couple of days on the dehydrator to dry them out again, leaving them with the rum flavor?,Very easy, used Captain Morgan’s spiced rum and a 1 pt. mason jar. They are fantastic. Great on top of vanilla ice cream!
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Steps
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1
Done
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Find a Mason Jar or Other Glass Container With a Tight-Fitting Lid. |
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2
Done
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Place the Raisins in the Jar. |
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3
Done
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Pour the Bourbon (use Maker's Mark)over the Raisins--Enough to Cover Them. |
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4
Done
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Give Them a Shake and Close Up the Jar. |
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5
Done
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Let It Sit in Your Cupboard For a Few Days (although After Just a Few Hours the Raisins Will Begin to Plump), Inverting the Jar Occasionally to Make Sure All the Raisins Are Getting Coated. |
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6
Done
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Voila! |
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7
Done
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For Bourbon or Dark Rum, I Suggest Dark Raisins. |
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8
Done
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For White Rum, I Suggest Golden Raisins. |
