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!]
- 1 cup raisins
- Water, as needed
- 1/2 cup dark rum or flavored liqueur
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.
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