- 3/4 cup Dark raisins
- 3/4 cup White raisins
- 1/2 cup dried cranberries
- 3 to 4 tbsp Calvados apple brandy
Calvados soaked raisins are for years my specialty in my Dutch apple pie bakings. My apple pies contains mixed raisins and cranberries soaked in hot water first. Then I flavor them with apple brandy. Better known as Normandy finest spirit Calvados. There are plenty of recipes with Calvados cognac. There is also camembert cheese baked prepared with Calvados. In this recipe, I prepare you for making something simple which you can use in alot of s.recipes. You can mix soaked raisins as well with regular cognac, vodka, whisky and other spirits. Use the same measurement like Calvados and use alcohol of choice. During baking, the alcohol evaporates and apple brandy flavor comes with the raisins. Use for this recipe clean and sterilized jars.
Calvados soaked raisins
For this recipe you can use a small sauce pan and boil water. When the water reaches boiling point, add the mixed raisins and cranberries.
Take the sauce pan off the stove and set your timer on 15 minutes.
Use a strainer to drain the excessive water from the raisins and cranberries. Use another 15 minutes for this.
This recipe needs sterilized jars. Fill the jar with raisins and cranberries.
Add 3 to 4 tbsp of Calvados brandy and shake well.
It is important to flip the jar upside down for the first 3 days. Then your Calvados soaked raisins will is ready to use for other recipes.