Preserved Raisins

Use: as an addition to various warm sweet dishes like kaiserschmarren, but also an ingredient for apple strudel
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Ingredients

  • 35 oz 1 kg Raisins
  • 2 cups 450 g Granulated sugar
  • ⅓ cup 80 g Vanilla sugar
  • 4¼ cups 1l White wine
  • 2 Cinnamon sticks
  • Zest of one ½ lemon
  • Zest of one ½ orange
  • ¼ cup 6 cl Port wine
  • ¼ cup 6 cl Rum

Instructions

  • Mix together all the ingredients except the rum and let sit for 24 hours in the refrigerator.
  • Then bring to a boil once and fill hot rinsed canning jars.
  • Heat the rum, light it, and pour over the raisins.
  • Close the jars well.

Notes / Tips / Wine Advice:

Raisins, Zante Currants, Sultanas

When top confectioners can pick out their raisins, they mostly choose dried wine grapes. They are big, reddish raisins with pits and a thick peel, different in appearance and taste from sultanas and Zante currants.
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Course Dessert
Cuisine Austria / European