Although it’s also called “vin cuit” (cooked wine) in the canton of Fribourg, Raisinée has nothing to do with grapes or wine. It’s actually a highly concentrated apple or pear juice, which was traditionally used in cooking as a sugar substitute. Still very popular today, this local product is used to make delicious desserts.
Raisinée, or “vin cuit” (cooked wine), is a smooth, viscous dark brown liquid. It’s made from apple or pear juice which is boiled for hours in big pots (between 17 and 36 hours). The Raisinée is ready when a drop is put on a plate and it doesn’t spread. This traditional process is still used today and is often the focal point of long village festivals.
Very popular in Switzerland, Raisinée is mostly used in sweet tarts or cakes but some adventurous people use it with ice cream, mixed with cream or even as an accompaniment for savoury dishes, like game.
Raisinée dates back to the 17th century when sugar was a luxury and it was used as a sweetener in many homes.
