#dessert #Sweets #For adults

Lamb Raisin | Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Raisins : 130g
water : 200g
Granulated sugar : 150g (50g x 3 times)
citric acid : 1 x 3 teaspoons
rum : 13-26g

Time required

15minutes

Procedure

1) Soak the raisins in water 00:16
Rinse the raisins lightly with water and drain. Put the raisins in a pan, add water (200g), and leave at room temperature for 2 hours to make the raisins plump.
2) Add granulated sugar and citric acid, heat and cool 01:08
Add 50 g of granulated sugar and citric acid, heat over medium heat, heat with a rubber spatula once in a while, and when it boils, turn off the heat, cover the pan, and leave at room temperature for 4 hours to cool.
3) Add granulated sugar and citric acid again, heat and cool. 01:44
Add 50g of granulated sugar and heat over medium heat, occasionally mix with a rubber spatula and heat to a boil, turn off the heat, cover the pan and let cool for 4 hours.
4) Add rum and mix 02:55
Add rum, mix, place in a storage bottle and chill in the refrigerator for storage.

Point

・ Soak it in water to make it plump so that it can be easily soaked in sweetness.
・ After heating, cool well at room temperature so that the sweetness soaks into the raisins.
・ Although it can be used immediately, it will be more delicious if the sweetness and aroma are stabilized after a few days.
・ Adjust the amount of rum to your liking.
・ Wash the storage jar containing rum raisins and dry it well.
・ Slight sourness tightens the taste.