Rum Raisins for Baking
Prep Time: 2 minutes
Soak Time 1 day
Total Time: 1 day 2 minutes
Plump, juicy raisins soaked in spiced dark rum. Just 2 ingredients, perfect for Apfelstrudel, rum raisin ice cream, and more.
Ingredients
- 50 to 100 g raisins about ⅓ to ⅔ cup
- Spiced dark rum enough to just cover the raisins (about ¼ to ½ cup)
Instructions
- Fill the jar: Put the raisins in a clean mason jar or clip-top glass jar.
- Add rum: Pour in the spiced dark rum until the raisins are just covered.
- Seal: Close the jar tightly.
- Soak: Let soak for at least 24 hours, or up to 1 week.
- Use: Spoon out as needed for your recipes.
Notes
- Shake the jar gently once in a while so all the raisins soak evenly.
- Add more rum if the raisins soak it up and are no longer covered.
- Contains alcohol. For an alcohol-free version, use warm apple juice and keep refrigerated.
- Keeps for several months sealed and covered with rum.