Bourbon (or Rum) Raisins

Bourbon (or Rum) Raisins created by BarbryT

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.

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • Find a mason jar or other glass container with a tight-fitting lid.
  • Place the raisins in the jar.
  • Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
  • Give them a shake and close up the jar.
  • 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.
  • Voila!
  • For bourbon or dark rum, I suggest dark raisins.
  • For white rum, I suggest golden raisins.
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"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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  1. jmidgette
    I'd like to infuse the raisins with rum then dry them back out so I can use them in trail mix. Any suggestions on how I might do this? Maybe several days to plump them up then a couple of days on the dehydrator to dry them out again, leaving them with the rum flavor?
  2. Brett M.
    Very easy, used Captain Morgan's spiced rum and a 1 pt. mason jar. They are fantastic. Great on top of vanilla ice cream!
  3. Teachermode
    Jamaicans and other West Indians have always done this. In fact Jamaicans soak dried fruit in rum all year for special treat at Christmas-oops! I've said too much already! Miki
  4. aHardDaysNight
    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!
  5. BarbryT
    Bourbon (or Rum) Raisins Created by BarbryT
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