Simple Way to Make Speedy My Own Fruity Rum Soaked Raisins

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, my own fruity rum soaked raisins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

My Own Fruity Rum Soaked Raisins is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. My Own Fruity Rum Soaked Raisins is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my own fruity rum soaked raisins using 3 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make My Own Fruity Rum Soaked Raisins:

1. Make ready 100 grams Raisins
2. Make ready 50 grams Rum
3. Get 20 grams Mango purée

I've even used the raisins and rum in a caramel sauce for sticky rolls to start my morning off right! Read the Rum Soaked Raisins discussion from the Chowhound Home Cooking food community. Fill the chocolate mould with the melted chocolate till ¾ full, tap it lightly. I just baked the last of a crate of syrah grapes into raisins and aged it on rum and brandy.

Instructions to make My Own Fruity Rum Soaked Raisins:

1. Add all of the ingredients to a pan and put on the heat.
2. So that nothing burns, keep stirring the mixture until the moisture has evaporated. Once most of the moisture has gone, they're ready.

Fill the chocolate mould with the melted chocolate till ¾ full, tap it lightly. I just baked the last of a crate of syrah grapes into raisins and aged it on rum and brandy. It's finishing up fermenting the raisins now. The raisins were probably a few pounds. It got only a few oz of booze then it was stirred every few days.

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