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Bourbon (or Rum) Raisins

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“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
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Find a mason jar or other glass container with a tight-fitting lid.
  2. Place the raisins in the jar.
  3. Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
  4. Give them a shake and close up the jar.
  5. 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.
  6. Voila!
  7. For bourbon or dark rum, I suggest dark raisins.
  8. For white rum, I suggest golden raisins.

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