Raisins are sweet, succulent, dried, seeded or seedless grapes. The term ‘raisin’ also refers to currants and sultanas as well as any other form of dried grape. Raisins can vary in size and are green, golden, brown or dark, depending on the grape variety used and the method of drying.
Spiced beef empanadas
Sardine beccafico
Braised red cabbage with apples and sherry vinegar
Christmas pudding
Chocolate fridge cake
Hot cross bun bread and butter pudding
Parsnip, apple and raisin mini-muffins
Annika's glögg (Annika’s mulled wine)
Mincemeat
Cranberry-studded mincemeat
Store sealed in a cool, dark place.
Wash raisins before use if dusty. Like other dried fruits, raisins are good in mueslis, cakes, fruit loaves, breads and mincemeat. They also add body and sweetness to chutneys, such as apple, tomato, or damson chutney. In British dishes, the sweetness of raisins is often tempered by soaking them in alcohol such as brandy, rum and Calvados, or lemon juice. Beat soaked raisins into a flavoured butter and add the mixture to baked apples or stuffed pancakes. Brandy, rum and Calvados all taste good.
Golden and green raisins are often used in creamy Indian milk-based puddings such as vermicelli or rice pudding. They work well with almonds, cardamom or rosewater.
Article by Sybil Kapoor
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