How To Plump Up Dried Out Raisins Food

BOURBON (OR RUM) RAISINS

Bourbon (or Rum) Raisins image

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.

Provided by Chef Kate

Categories Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups raisins
1 1/4 cups Bourbon

Steps:

Find a mason jar or other glass container with a tight-fitting lid.
Place the raisins in the jar.
Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
Give them a shake and close up the jar.
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.
Voila!
For bourbon or dark rum, I suggest dark raisins.
For white rum, I suggest golden raisins.

Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5

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