Bourbon (or Rum) Raisins

Description: VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.

Ingredients:

• 2 cups raisins
• 1 1/4 cups Bourbon

Steps:

1. Find a mason jar or other glass container with a tight-fitting lid.
2. Place the raisins in the jar.
3. Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
4. Give them a shake and close up the jar.
5. Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
6. Voila!
7. For bourbon or dark rum, I suggest dark raisins.
8. For white rum, I suggest golden raisins.