Raisin Juice (For Baking Whole Grain, Whole Wheat Or Dark Breads

• 1 1/2 cups dark raisins (12 ozs)
• 1 teaspoon lemon juice
• 3 1/2 cups cold water
• 1 tablespoon allspice
• 1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend
• 1/4 teaspoon salt or 1/4 teaspoon salt substitute

1. Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
2. Cool.
3. Put one cup in your blender, a mix of cooked raisins and liquid.
4. Blend well.
5. Put the balance of the raisin and liquid in the blender and blend well.
6. Strain in a close mesh strainer for clear juice.
7. Option: Leave pulverized raisins in juice and strain when you want to use.
8. Pour into ice cube trays and freeze.
9. When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
10. Thaw cubes and measure the liquid after thawing for each individual recipe.

dark raisins, lemon juice, cold water, allspice, brown sugar, salt

Taken from www.food.com/recipe/raisin-juice-for-baking-whole-grain-whole-wheat-or-dark-breads-311410 (may not work)