1/1 Photo of Bourbon (or Rum) Raisins
Chef Kate's Note:
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.
My Private Note
- 1Find a mason jar or other glass container with a tight-fitting lid.
- 2Place the raisins in the jar.
- 3Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- 4Give them a shake and close up the jar.
- 5Let 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.
- 7For bourbon or dark rum, I suggest dark raisins.
- 8For white rum, I suggest golden raisins.
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Nutritional Facts for Bourbon (or Rum) Raisins
Serving Size: 1 (568 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 843.6
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 17.3 mg
- Total Carbohydrate 114.8 g
- Dietary Fiber 5.3 g
- Sugars 85.8 g
- Protein 4.4 g