Raisin Paste
Ingredients
- 1 cup light-coloured raisins, deseeded if required
½ cup warm water
Method
Wash and soak the raisins in water overnight, or for 4 hours, until they plump up and have absorbed most of the liquid.
Process the raisins with the liquid in a food processor or blender, until smooth. Transfer the paste to an airtight glass jar or steel container. Store in the refrigerator for up to 5 days, or in the freezer for 2 months. Always use a clean and dry spoon to remove the raisin paste and keep the jar tightly closed afterwards.
Makes 1 cup
Tip
Take the same quantity of raisins as the raisin paste required in the recipe and soak in half that quantity of water and process, to avoid wastage.