Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Many whole grain breads use Raisin Juice to add to their recipes, especially in 7 grain and 12 grain breads. Here is my original recipe. If you want a clear liquid, strain. If you want to use the raisin remains with it, do so since they will be pulverized. This is a good source of iron. Ingredients:
1 1/2 cups dark raisins (12 ozs) |
1 teaspoon lemon juice |
3 1/2 cups cold water |
1 tablespoon allspice |
1/2 cup brown sugar or 1/2 cup splenda brown sugar blend |
1/4 teaspoon salt or 1/4 teaspoon salt substitute |
Directions:
1. Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
2. Cool.
3. Put one cup in your blender, a mix of cooked raisins and liquid.
4. Blend well.
5. Put the balance of the raisin and liquid in the blender and blend well.
6. Strain in a close mesh strainer for clear juice.
7. Option: Leave pulverized raisins in juice and strain when you want to use.
8. Pour into ice cube trays and freeze.
9. When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
10. Thaw cubes and measure the liquid after thawing for each individual recipe.
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