*** I used
rum macerated raisins.
Not exact matches
If you decide to
macerate the candied fruit and dark raisins in alcohol, some good choices are Grand Marnier,
rum, brandy, or even a sherry.
Simply combine dried fruits such as dates, blueberries, cranberries, dark cherries and sultanas with a little lemon juice and zest, gently heat, add
rum or brandy and leave to
macerate a few hours or overnight.
The pineapple rind is where the pineapple's essential oils chiefly reside, so this is
macerated in
rum and then distilled, creating a bright pineapple essence to blend with the lushness of the infused Plantation
rum.