Gin Soaked Raisins Recipes

GIN-SOAKED RAISINS (PURPORTED ARTHRITIS REMEDY)

Steps:

• Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical!
• Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins.
• Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week.
• Each day, eat NINE of these "drunken" raisins.
• I have read that it might take six weeks for this remedy to work, so be patient.

HOME REMEDY: DRUNKEN RAISINS FOR PAIN

Steps:

• 1. Place golden raisins in a canning jar and fill with gin up to 1" over the raisins. Cover loosely with a non-metallic cover that will allow evaporation. Stir every day until you have raisins coated with a thick syrup, about one to four weeks depending on surrounding temperature and humidity. Always keep a batch ahead in the pantry. It is VERY important to use a quality gin that states on the bottle it has been distilled with juniper berries or extract.
• 2. This remedy has been used to help reduce inflammation and pain from arthritis, fibromyalgia, diabetic neuropathy, etc. The recommended dosage has always been 9 raisins/day or one spoonful. After you begin to take the soaked raisins, you then may have to wait about 2 weeks for the full effect. But after that, the spoonful must be taken habitually on a daily basis. If you do not feel a reduction in discomfort, try taking 1 spoonful in the morning and 1 at night.

MAIDA HEATTER'S CHOCOLATE COOKIES WITH GIN-SOAKED RAISINS

Steps:

• Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
• Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
• Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
• Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
• Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.