Rum Raisin Butter
Servings: 4 servings
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Instructions
- Leave the butter out until it reaches room temperature and becomes soft.
- Add boiling water to raisins, stir a few times, let them sit for a minute, and then strain. Remove excess moisture by using a paper towel. Place the raisins in a bowl and add rum. Cover with plastic wrap and microwave for 30 seconds or until hot. Allow the mixture to soak until it has completely cooled. (Raisins can be macerated in rum for a couple of hours if desired.) Drain the rum and pat-dry the raisins with a paper towel.
- In a bowl, mix softened butter and raisins. Take a 12" x 8" sheet of parchment paper with the long side facing you. Place a 4-5" long strip of soft butter along one edge. Roll up the butter using the parchment paper, then twist both ends, similar to a candy wrapper. Refrigerate for 2 hours.
- Cut 1/4" thick slices, and serve with crackers and cookies.