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    You are in: Home / Recipes / Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads Recipe
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    Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    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.

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    Serves: 10


    loaves ...

    Units: US | Metric


    1. 1
      Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
    2. 2
    3. 3
      Put one cup in your blender, a mix of cooked raisins and liquid.
    4. 4
      Blend well.
    5. 5
      Put the balance of the raisin and liquid in the blender and blend well.
    6. 6
      Strain in a close mesh strainer for clear juice.
    7. 7
      Option: Leave pulverized raisins in juice and strain when you want to use.
    8. 8
      Pour into ice cube trays and freeze.
    9. 9
      When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
    10. 10
      Thaw 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

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