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For recipes that call for dried raisins, I know that I prefer plump, juicy raisins. The difference these little steps make is tremendous.
You will need:
a pot of water, just enough to cover the raisins
lid for the pot
I take my raisins, throw them in a pot. Cover them with just enough with water. I do a little extra depending on what I`m baking. This time, I`m adding molasses. It gives a extra layer of depth that otherwise would not be there. I`ve used cinnamon before as well.
Bring these babies to a boil.
Cover pot and remove from heat.
Let them sit until plump. A half hour is pretty standard.
Pour the pot over a strainer to remove the excess liquid. If you are still preparing other food items, just set the strainer over a bowl and collect them when you are ready.