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

Ingredients

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

Preparation

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.
Cool.
Put one cup in your blender, a mix of cooked raisins and liquid.
Blend well.
Put the balance of the raisin and liquid in the blender and blend well.
Strain in a close mesh strainer for clear juice.
Option: Leave pulverized raisins in juice and strain when you want to use.
Pour into ice cube trays and freeze.
When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
Thaw cubes and measure the liquid after thawing for each individual recipe.