Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads
- Ready In:
10-15 loaves of bread
- 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.
- Put one cup in your blender, a mix of cooked raisins and liquid.
- Blend well.
- Put the balance of the raisin and liquid in the blender and blend well.
- Strain in a close mesh strainer for clear juice.
- Option: Leave pulverized raisins in juice and strain when you want to use.
- Pour into ice cube trays and freeze.
- When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
- Thaw cubes and measure the liquid after thawing for each individual recipe.
Questions & Replies
Your raisin juice recipe is the only one I could find online so thank you. Your recipe uses allspice, sugar, and salt, but the cake recipe I'm making also requires allspice, sugar, and salt. I'm not a fan of raisins in anything so I'm substituting your raisin juice for raisins in the cake. I'm afraid the 3 ingredients may cause an imbalance if added twice (1x in raisin juice and 1x in cake batter) so can I omit the allspice, sugar, and salt in your raisin juice and get a similar finished product? I would just add lemon juice and cold water to raisins to make my juice, and follow your directions.
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