Beth Hensperger

Rum Raisins

Preparation info
    • Difficulty

      Easy

Appears in
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

  • About

Rum raisins are so simple to prepare and add so much dimension to holiday sweet breads. Drained, they can be an ingredient in breads, bread puddings, muffins, and ice creams (just fold into slightly softened vanilla ice cream and refreeze). In place of the raisins, you can use dried cherries or dried cranberries.

Ingredients

  • 2 cups dark or muscat raisins
  • 2 cups dark rum

Method

Place the raisins in a spring-top jar. Cover with the rum. Replace the jar cover tightly and let the raisins stand at room temperature overnight if using the next day. For longer storage, keep in the refrigerator. Raisins will be soft and plump. Each time you remove some raisins to use, make sure the remaining raisins are still covered with rum. Refrigerated, these keep indefinitely.