Stewed Raisins
Ingredients
Directions
Prepare
Remove the raisins from their stalks.
Cover the raisins with cold water and steep overnight.
Cook and serve
Transfer the raisins to a saucepan and bring the water to a boil.
Simmer until the skins are tender.
Cool the raisins before serving.
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 body and sweetness of the dish as they soften and plump in the liquid.
- Cold water
- Hydrates the dried raisins during steeping and forms the liquid they simmer in.
The step that matters
Simmer until the skins are tender. Dried fruit skins are tough, and simmering gently softens them through hydration and heat. Boiling hard can split the skins and break the fruit apart, so keep the liquid at a gentle simmer.
“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.
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