Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads

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.

• Ready In: 40 mins
• Serves: 10
• Yields: 10-15 loaves of bread

Ingredients

• 1 1⁄2 cups dark raisins (12 ozs)
• 1  teaspoon lemon juice
• 3 1⁄2 cups cold water
• 1  tablespoon allspice
• 1⁄2 cup brown sugar or 1⁄2 cup  Splenda brown sugar blend
• 1⁄4 teaspoon salt or 1⁄4 teaspoon  salt substitute

Directions

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. Cool.
3. Put one cup in your blender, a mix of cooked raisins and liquid.
4. Blend well.
5. Put the balance of the raisin and liquid in the blender and blend well.
6. Strain in a close mesh strainer for clear juice.
7. Option: Leave pulverized raisins in juice and strain when you want to use.
8. Pour into ice cube trays and freeze.
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. Thaw cubes and measure the liquid after thawing for each individual recipe.