Stewed Raisins
Ingredients
Directions
Prepare
Remove raisins from stalks and place in a dish.
Cover with cold water and steep overnight.
Cook and serve
Transfer to a saucepan and bring to a boil.
Simmer until the skins are tender.
Cool and serve as needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raisins
- Provide the main ingredient, whose skins soften and whose sweetness concentrates as they stew.
- Cold water
- Soaks and plumps the raisins overnight, then forms the liquid they simmer in.
The step that matters
Simmer until the skins are tender. Simmering softens the raisin skins gradually; boiling too hard can split the fruit and make it tough or uneven. Stop once the skins are tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.