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    You are in: Home / Recipes / Bourbon (or Rum) Raisins Recipe
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    Bourbon (or Rum) Raisins

    Bourbon (or Rum) Raisins. Photo by BarbryT

    1/1 Photo of Bourbon (or Rum) Raisins

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    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.

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    Units: US | Metric


    1. 1
      Find a mason jar or other glass container with a tight-fitting lid.
    2. 2
      Place the raisins in the jar.
    3. 3
      Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
    4. 4
      Give them a shake and close up the jar.
    5. 5
      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.
    6. 6
    7. 7
      For bourbon or dark rum, I suggest dark raisins.
    8. 8
      For white rum, I suggest golden raisins.

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    Ratings & Reviews:

    • on May 07, 2005


      Of course, I asked her to post this! I had totally no idea how to do it BUT when I heard her passing remark about it, I kept asking her for instructions until I finally got it done. It may seem a small thing but I can tell you it makes a whole world of difference! Mine soaked for about 2 months before I finally had the chance to use it in a Bread Pudding and EVERYONE raved about the pudding!! Told them about the Rum Raisins and they agreed it made the dif. Now I am going to use them whenever I can. The syrup could be stirred into your oatmeal to perk up your morning! Thanks for posting it, Chef Kate! And here are some more stars for ya **********. Oh, I used 1/4 cup of homemade vanilla essence as well as rum. Drool...;-P

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    • on June 26, 2013


      Love this concept. I have had a large jar going for almost a year and have used it in many recipes including rum raisin ice cream and butter pecan bread pudding, yum. These raisin are so potent that I had to cook them down for the bread pudding. I got complaints that guests couldn't drive home after eating the ice cream, but we are lightweights! Thank you for the measurements and advice, its greatly appreciated!

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    • on May 05, 2007


      I can't wait to make bread pudding with these. But they are a bit strong eaten straight out of the jar. :-) I used Meyer's rum, because I like bread pudding with rum sauce better than with whisky sauce. It is SO easy and they will keep forever. Thanks, Chef Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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