Brandy Soaked Raisins (Brandied Sultanas)

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A ceramic jar filled with brandy-soaked raisins cradles a metal spoon that rests against its inside. The jar is placed on a tiled surface, promising a rich blend of flavors within.

Brandy Soaked Raisins (Brandied Sultanas)

Just raisins, brandy, and time. These brandied sultanas are your new favorite secret ingredient.

Course dessert / snack, Topping

Cuisine Eastern European, Jewish, Jewish cuisine

Keyword add-in, brandy, raisins, snack, topping

Prep Time 5

Soak Time 1

Total Time 1 5

Servings cup

Calories 438kcal

Author Ksenia Prints

Equipment

Medium medium bowl
Plastic wrap
Wooden Spoon or Spatula

Ingredients

1 cup golden raisins preferably sultanas
½ cup brandy, cognac, or rum or enough to just cover the raisins

Instructions

Prep the Raisins

Place the golden raisins in a clean bowl or jar, spreading them out so they soak evenly.

Add the Brandy or Cognac

Pour the brandy over the raisins until they’re fully submerged. Stir gently to coat. There’s no need to boil or heat—just let time do the work.

Cover and Let Sit

Cover the bowl with plastic wrap or seal the jar with a lid. Let sit at room temperature for at least 1 hour, or for the best flavor and plump texture, place in the refrigerator overnight.

Use or Store

Once the raisins have soaked and softened, they’re ready to use in your favorite dessert, cake, or pudding. You can also store them in an airtight jar in the fridge for up to a week.

Serving Tip

Use a slotted spoon to remove the brandy-soaked raisins from the liquid when adding them to batters, fillings, or over vanilla ice cream to keep the texture balanced.

Nutrition