Rum Raisin
This delicious homemade classic rum raisin goes amazing on ice cream, chocolate, cakes, brownies and many other desserts.
Ingredients
- 2 cups large raisins (NOTE 1)
- 1 cup rum (or a little more) (NOTE 2)
Instructions
- Place the raisins in a small into a medium-sized glass container and pour in the rum. You may need a little more rum to cover the raisins. Secure the lid on the container and store it at room temperature overnight.
- The raisins should look plump and have soaked in some of the rum. They are ready to use, but if you prefer a stronger rum flavour in the raisins, you can store it in the fridge. The longer you leave it, the more the rum will soak into the raisins. Store leftovers in the container for up to 2 months.
Notes
(NOTE 1) Raisins - We don't have many varieties of raisins available here, so I just picked up a packet from our local supermarket. They were quite large and way bigger than our sultanas.
(NOTE 2) Rum - You can use white or dark rum or even use bourbon. We have a few bottles of rum, Captain Morgan, Bacardi and other rums. I ended up using our Australian dark rum, Bundaberg original.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 240mgFiber: 2gVitamin C: 2mgCalcium: 8mgIron: 1mg