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Easy Raisin Sauce for Ham
Pantry American

Easy Raisin Sauce for Ham

4.5

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.
  3. 3 Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.

By LISA34LISA

Warm Apple Compote
Pantry American

Warm Apple Compote

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
  2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Cranberry, Apple, and Fresh Ginger Chutney
Pantry American

Cranberry, Apple, and Fresh Ginger Chutney

4.9

Prep
20 min
Cook
15 min
Total
530 min

Instructions

  1. 1 Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
  2. 2 Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

By foodelicious

Carrot Cake Jam
Pantry American

Carrot Cake Jam

4.4

Prep
15 min
Cook
40 min
Total
775 min

Instructions

  1. 1 Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
  2. 2 Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
  3. 3 Pack jam into hot, sterilized jars, filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
  4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  5. 5 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

By Mary Jane Brown

Mango Chutney
Pantry American

Mango Chutney

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
  3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
  4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
  5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
  6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Apple Chutney
Pantry Indian

Apple Chutney

4.7

Prep
10 min
Cook
50 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
  3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
  4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
  5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Peach Chutney
Pantry Indian

Peach Chutney

4.7

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
  2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
  3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
  4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Spicy Tomato Chutney
Pantry Indian

Spicy Tomato Chutney

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Fill a large saucepan with water; bring to a boil. Place tomatoes in the boiling water until skins begin to crack and peel, 3 to 5 minutes. Remove from water, cool, then peel.
  2. 2 Add peeled tomatoes, ginger, and garlic to the bowl of a food processor or blender; pulse until puréed.
  3. 3 Transfer tomato purée to a large saucepan; add onions, sugar, vinegar, and raisins. Season mixture with curry paste, mixed spice, chili powder, and paprika; simmer over medium heat until thickened, about 30 minutes. Refrigerate until ready to use.

By curling

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Cinnamon Roll Bunnies
Breakfast American

Cinnamon Roll Bunnies

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Unroll 1 cinnamon roll dough and cut in half. Roll 1 half to form the "body." Rotate roll so the outer end of roll is facing downward; this will form the bunny's "front legs." Cut off 1/3 of the remaining dough and roll it up to form the "tail." Roll up the last 2/3 of the dough to about the halfway point to form the "head." Slice through remaining unrolled portion and fan out the pieces to form the "ears."
  3. 3 To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Transfer the "bunny" to the prepared baking sheet by carefully lifting with a spatula or scraper. Repeat with remaining rolls.
  4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a wire rack to cool slightly.
  5. 5 Spread glaze onto warm "bunnies," following the pattern of the swirls and ears. Press a raisin into the center of the swirl on the head to form the "eyes."

By foodelicious

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Oatmeal Energy Balls
Snack American

Oatmeal Energy Balls

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine oats, peanut butter, raisins, and honey in a bowl with a fork; knead by hand until fully incorporated. Roll into 1-inch balls. Refrigerate for at least 1 hour.

By Allrecipes Member

Sweet Potatoes with Brandy and Raisins
Dinner American

Sweet Potatoes with Brandy and Raisins

4.6

Prep
15 min
Cook
60 min
Total
225 min

Instructions

  1. 1 Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
  3. 3 Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
  4. 4 Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

By Halo

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Grandma's Carrot Salad
Salad American

Grandma's Carrot Salad

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix shredded carrots and raisins together in a large salad bowl.
  3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
  4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Mini Cucumber Sushi Rolls
Appetizer American

Mini Cucumber Sushi Rolls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Apricot/Cranberry Chutney
American

Apricot/Cranberry Chutney

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher

Land of Nod Cinnamon Buns
Breakfast American

Land of Nod Cinnamon Buns

4.7

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 Lightly grease a 10-inch Bundt pan. Place frozen rolls into the prepared pan and sprinkle with brown sugar, pudding mix, and cinnamon. Top with raisins. Pour melted butter over rolls. Cover the pan with a clean, damp dish cloth and let sit at room temperature for 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Turn rolls out onto a serving plate and serve warm.

By Shannon

Candy Corn Bark
Dessert American

Candy Corn Bark

4.4

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Oatmeal Raisin Molasses Bread
American

Oatmeal Raisin Molasses Bread

5.0

Prep
120 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
  2. 2 Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
  3. 3 Pour warm water into the reserved sugar in the small cup; add yeast.
  4. 4 Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
  5. 5 Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
  6. 6 Grease 2 bread pans.
  7. 7 Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

By Nadine

Daniel Fast Peanut Butter Balls
Appetizer American

Daniel Fast Peanut Butter Balls

4.6

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
  2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
  3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

No-Cream Banana Ice Cream
Dessert American

No-Cream Banana Ice Cream

4.0

Prep
5 min
Cook
40 min
Total
525 min

Instructions

  1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO

Methodist or Wesleyan Bread
American

Methodist or Wesleyan Bread

5.0

Prep
45 min
Cook
60 min
Total
285 min

Instructions

  1. 1 Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
  2. 2 Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
  3. 3 Punch down, and allow to rise again until doubled in bulk, another hour.
  4. 4 Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
  5. 5 Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

By Gordon

No-Bake Protein Bars
Appetizer American

No-Bake Protein Bars

4.8

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper.
  2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
  3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
  4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
  5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik