Sous Vide Spiced Rum Infused Raisins Recipe
These raisins are easy to make and take on a great flavor from the spiced rum. You can use dark raisins or golden raisins, they each will bring a slightly different flavor profile to the dish. You can use any spiced rum but I recommend getting something with more flavor such as the Kraken, Sailor Jerry, or Captain Morgan's Private Stock. And if rum isn't your thing, you can also make these with bourbon.
Traditionally, infused raisins are made by soaking them in the cupboard for several days, or even weeks, until they plump up. Since I normally don't plan that far ahead, I like to use a sous vide machine which speeds up the process to a few hours. A whipping siphon can also be used but I find the raisins do not plump up as much.
Both the raisins and the resulting rum taste great and can be used together or separately. The rum is wonderful in any traditional spiced rum cocktail or in a Raisin Rum Old Fashioned. The raisins can be used as garnish on desserts, in bread puddings, on top of ice cream, or as a garnish for drinks. I've even used the raisins and rum in a caramel sauce for sticky rolls to start my morning off right!
Spiced Rum Infused Raisins Ingredients
2/3 cup raisins
1 cup spiced rum
Spiced Rum Infused Raisins Instructions
Preheat a water bath to 150°F (65.5°C).
Combine all the ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes.
The raisins can be kept in the rum to continue taking on flavor and plumping up or can be strained out of the rum and stored in the refrigerator. The raisin-infused rum should also be reserved and can be used in many drinks.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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