Blackened Raisins -- How to?

[just-cj]

I am working on a recipe that will use blackened raisins, but I can't find any info on how to blacken things other than "heat a small amount of oil until it almost starts burning,..." -- I can't use any oil if it goes in the beer, so how do I blacken the damn things?

[DannyW]

Maybe on a piece of cooking paper under the broiler?

[wezil]

I just took a clean skillet and used med-low heat. I also stirred a lot. I did not have any problems with them sticking.
The oven is probably not a bad idea.


Brad

[jager]

I'd take raisin paste (store bought or made homemade) mix it with a little water and put it in a sauce pan and bring to a boil and evaporate all the water out and keep cooking it down (you'll be carmelizing the raisin paste) till you get to a point where it tastes slightly burnt.

Like Wezil said basically.



The reason for the paste is that I've never gotten much flavor out of whole raisins.

[Madtown Brew]

The raisin paste sounds like a good idea. I'd suggest using dry heat though as opposed to mixing with water and simmering in a pan.
My plan for a future oatmeal raisin stout is to bake them @ 300 dF in the oven until I get the desired flavor (probably 5-15 minutes). Then mash them up and add it to the secondary. As for how much to use, I have no idea.

[seanhagerty]

Doesnt Special B give you a raisiny taste?