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.