Montana Heart Song's Note:
Many whole grain breads use Raisin Juice to add to their recipes, especially in 7 grain and 12 grain breads. Here is my original recipe. If you want a clear liquid, strain. If you want to use the raisin remains with it, do so since they will be pulverized. This is a good source of iron.
My Private Note
Units: US | Metric
- 1Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
- 3Put one cup in your blender, a mix of cooked raisins and liquid.
- 4Blend well.
- 5Put the balance of the raisin and liquid in the blender and blend well.
- 6Strain in a close mesh strainer for clear juice.
- 7Option: Leave pulverized raisins in juice and strain when you want to use.
- 8Pour into ice cube trays and freeze.
- 9When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
- 10Thaw cubes and measure the liquid after thawing for each individual recipe.
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Nutritional Facts for Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads
Serving Size: 1 (117 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 108.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 66.5 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 0.9 g
- Sugars 23.5 g
- Protein 0.7 g