Rum Raisins – How to make them for baking

This isn’t so much of a recipe as it could be called a kitchen hack.

There isn’t a picture this time because it looked like pebbles in some murky brown water, but you’ll get the idea. Really it is that simple. You just have to let things soak and sit for a day.
It’s so easy that it’s one of those things you do while waiting for the kettle to boil.
Rum Raisin
Get a 2 cup or 1/2 liter container – or larger. Feel free to double this recipe with a larger container if needed. You want extra “room” so you can shake the mixture every so often.

Raisins, your choice – 1/2 cup or 4 ounces or 225 ml

Rum, your choice – 1/2 cup or 4 ounces or 225 ml
This will scale up or scale down based on your needs. The trick is to make sure that the raisins are all covered by rum.
When you go to use the rum raisins, strain them with a sieve or mesh. But reserve the extra rum because the now-brown rum tastes awesome straight up or on ice.
… or on ice cream.

To use the raisins in Tapioca Pudding or Oatmeal Raisin cookies, use the strained raisins as you would with any other wet raisins. They will change the taste of your baked goods, and in a normal sized serving of Tapioca, you will get between 1/2 to one ounce of rum.
If you’re a tea totaller or “On Recovery”, substitute water or grape juice.
This also works with any dried fruit within reason. I’m thinking dried Mangoes next time I go to the shops, or perhaps Apricots.

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