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Raisin

Raisin Puree – A Step by-Step Guide

Raisin puree constitutes two or three ingredients and the method of preparation is also very simple. It is the best sweet to be toped on any dishes of your wish, but baked dishes go with it very well.
Prep Time 5 minutes
Total Time 5 minutes
Course Puree
Cuisine American
Servings 1
Calories 229 kcal

Equipment

  • 1 Spoon,
  • 1 Glass jar
  • 1 Blender or food processor

Ingredients
  

  • 2 Cups Seedless dark raisins
  • 1 Cups Water
  • 4 teaspoons Pure vanilla extract

Instructions
 

  • As the name implies, raisins are the main ingredients of the raisin puree. You can start the recipe by collecting some dark seedless raisins of any brand you wish. Always try not to choose yellow raisins for making the puree.
  • Now, take a glass jar with a lid that could accommodate all the raisins you have collected and empty the raisins completely into the jar. Always remind yourself to leave a small gap in between the top of the raisin and the lid of the jar. If you find your jar is too small to leave a gap, change the jar. Anyways maintaining a gap is necessary.
  • Now, pour water into the jar and fill it with water until all the raisins are completely covered in water. Try to pour the correct amount of water and don’t pour more water. If the water becomes more, the puree will become thin and watery consistency. So make sure to add an accurate amount of water.
  • Now, put on the lid and place the jar in the refrigerator for no less than 24 hours. This helps the raisins to soak in water and it becomes soft and easy to blend out.
  • After a day take the jar out of the fridge and you will find all the raisins plump and nice. This texture will make it blend easily into a soft puree.
  • Now, empty the jar into the vessel of a blender or food processor. Don’t drain the water in the jar, rather empty it along with the water.
  • Now, start blending the mixture for a few minutes with a regular interval on and off of the food processor. You can open it and see the consistency of the puree using a spoon and if you feel it is chunky, you can blend it again until it becomes a creamy and smooth consistency. And that’s all the puree is ready.
  • The consistency of your puree varies according to the amount of water you added. Too much water will make the puree loose and it will become unfit as toppings even though it tastes superb. However, it does not matter if you use puree for baking. If you prefer some chunkiness in the puree you can stop blending before it becomes a smooth paste.
  • Now, transfer the puree back to the jar and you can use it by storing it in the refrigerator for about one month.