I like to use hydrated raisins in a lot of recipes. I always keep a jar of them in the refrigerator. The proportion I use for adding the liquor is about 10 percent to 20 percent of the weight of the water. If you do not dilute the liquor with water, be prepared for a very strong burst of flavor!
Recipe courtesy of Jacques Torres
Total:
29 min
Active:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. They will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Raisin Scones

Recipe courtesy of Ina Garten

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Curried Chicken Salad Sandwich with Almonds and Raisins

Recipe courtesy of Tyler Florence

Raisin Tart

Recipe courtesy of Martha Stewart

Raisin Punch

Recipe courtesy of Jacques Torres

Raisin-oni (Chocolate Raisin Clusters)

Recipe courtesy of Michael Chiarello

Rum Raisin Cupcakes with Rum Raisin Buttercream

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking