Recently, i soaked some old rasins in Port wine to soften them for use in baking. I strained them into a bowl, and kind of forgot about it. About one week later, i was about to wash the bowl when i noticed that the "dregs" had jellied into a delicious, thick, rasiny residue. Is this ever done on purpose? And, on purpose or not, besides just spreading it on a scone, how can one use this stuff? Thanks.