Raisin Liqueur Recipes

Steps:

• Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
• Drain off water.
• Place currants and alcohol in a tightly closed jar and steep for 1 week.
• Shake jar occasionally during steeping.
• Strain and filter.
• Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
• Either recipe makes 1 cup.

Steps:

• Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. They will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.

Steps:

• Chop raisins into large piecies.
• Put in mixing jar with cloves and cinnamon, and cover with vodka and water. Cover.
• Leave to infuse for 2 weeks.
• Strain through large strainer and then hand squeeze remaining raisins.
• Add sugar.
• Shake vigorously until sugar is dissolved.
• Leave to clear for one week.
• Decant clear liqueur and bottle.

Steps:

• 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.
• Cool.
• Put one cup in your blender, a mix of cooked raisins and liquid.
• Blend well.
• Put the balance of the raisin and liquid in the blender and blend well.
• Strain in a close mesh strainer for clear juice.
• Option: Leave pulverized raisins in juice and strain when you want to use.
• Pour into ice cube trays and freeze.
• When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
• Thaw cubes and measure the liquid after thawing for each individual recipe.

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.