To macerate something is to soften it by soaking it in liquid. You usually hear the word used in recipes that include fresh or dried fruit. Macerating fresh fruit releases some of its juices, creating a sweet syrup.
Common liquids for macerating include citrus juice, wine, rum, brandy and -- our favorite for berries -- balsamic vinegar. A good rule of thumb: one tablespoon of liquid per cup of fruit.
What's the difference between light and dark rum?
What's the difference between light and dark rum?
Rum is a liquor made from both fermented sugar cane and its syrupy by-product, molasses. The rum is aged in casks of various materials which determine its final color.
Light rum (also called silver or white) is fermented in steel and filtered and has a clear color and a light, slightly sweet taste. Gold or amber rums are aged in oak, which produces a more caramel color and richer, more pronounced flavor. Rich, caramel dark rum is made by aging clear rum in charred oak casks, giving it a deep brown color and a full flavor. Note that spiced rum, which is flavored with spices and (often) caramel, does not qualify as dark rum.
