Raisin Liqueur Food
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.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
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
CURRANT OR RAISIN LIQUEUR (CASSIS)
Double the sugar syrup for creme de cassis. You can divide this recipe And make half cassis and half creme de cassis. Creme de cassis is commercially made with brandy, but it is also delicious made with vodka.
Provided by Jan McEwen
Categories Beverages
Yield 1 cup
Number Of Ingredients 9
Steps:
- Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
- Drain off water.
- Place currants and alcohol in a tightly closed jar and steep for 1 week.
- Shake jar occasionally during steeping.
- Strain and filter.
- Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
- Either recipe makes 1 cup.
Nutrition Facts : Calories 3223, Fat 0.4, Sodium 79.4, Carbohydrate 568.5, Fiber 9.8, Sugar 556.4, Protein 6.1
RAISIN LIQUEUR
Make and share this Raisin Liqueur recipe from Food.com.
Provided by Jan McEwen
Categories Beverages
Yield 1 batch
Number Of Ingredients 6
Steps:
- Chop raisins into large piecies.
- Put in mixing jar with cloves and cinnamon, and cover with vodka and water. Cover.
- Leave to infuse for 2 weeks.
- Strain through large strainer and then hand squeeze remaining raisins.
- Add sugar.
- Shake vigorously until sugar is dissolved.
- Leave to clear for one week.
- Decant clear liqueur and bottle.
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