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Rum Raisins

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Rum Raisins
  • 200g raisins
  • 100g rum (or enough to cover the raisins)
  • 1 teaspoon vanilla essence
  • 2 tablespoons coconut sugar
  • 4 tablespoons lemon juice
  1. Add all the ingredients to a bowl and toss to mix together well. Cover and allow to infuse for 6-8 hours or overnight, in the fridge.
  2. The next day, preheat the oven to 160C and line a tray with baking paper.
  3. Spread the raisins in a thin layer and bake for a total of 25 minutes, taking them out and tossing every 5 minutes.
  4. When ready, take them out and allow them to cool in the tray. They will still be quite soft when warm, but will turn gooey and a little crispy when cooled.
  5. Once cooled, transfer them to an airtight container or jar and keep at room temperature.

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