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There is no alternative and type when it comes to using raisins in any manner for cooking or baking, as opposed to eating them raw or in baked goods. No competition. In our opinion, golden raisins are the only acceptable option for this recipe and what types of this product are usable. Soak the raisins in a hot liquid that is sufficient to cover them for roughly ten to fifteen minutes, or until they have become plump. Another difficulty that arises is how to prepare raisins for use in baking. Put the raisins in a bowl and cover them with water that has been brought to a boil. They will become bendable once a few minutes have passed. In addition, this works very well when raisins or other dried fruits are added to dishes while they are being baked. Besides Which is better, black raisins or yellow raisins? While a cup of black raisins has around 100 calories, a cup of golden raisins contains approximately 110 calories. In addition, golden raisins have slightly more salt and one more gram of fiber than black raisins.
However, the differences in calories and salt are not particularly noteworthy. There is the same quantity of sugar and fat in both black and yellow raisins. The only difference is the color. Also, do you like raisins that are black or yellow? The nutritional content of golden raisins is virtually identical to that of their dark counterparts, even though golden raisins tend to be more juicy and plump than their dark counterparts. What are some of the risks associated with eating raisins? Raisins are high in soluble fiber, thus eating too many of them can lead to a dangerously high intake of this nutrient. When there is too much fiber in the diet, it can cause digestive problems such as bloating, gas, and cramps. Even diarrhea is a possibility for certain individuals. Grapes that have been dried out are referred to as raisins. When grapes are allowed to dry out, a beautiful transformation occurs in which they move from being bitter and unpleasant to become sweet and juicy. Gain an understanding of the distinctive qualities that raisins possess. The vast majority of recipes ask for raisins, and while there may be some exceptions, you are free to use whichever kind of raisins you choose. The flavor of the original recipe won’t be kept even if you use a substitute, but you are free to do so. You may use an equivalent amount of any other type of dried fruit instead of the raisins, such as dates that have been pitted and diced, prunes, or dried cranberries.
To give you an idea, one pound of seedless raisins yields around 3 cups, whereas one pound of seeded raisins yields approximately 2 1/2 cups. The majority of dried fruits, including raisins, taste far better once they have been plumped. To give the raisins more volume, soak them for ten to fifteen minutes in either some of the liquid from the recipe or hot water directly from the sink. Dry well before continuing with the procedure if you don’t want to use the liquid that is called for in the soaking step. Keep some raisins in a jar of rum, brandy, or liqueur to impart a more complex taste to baked goods and keep the ingredients from becoming too stiff. In any recipe that calls for raisins, first, separate the individual raisins with your fingers, then combine the raisins with a little amount of the flour called for in the recipe (not more flour, which can make the dough heavy). During the baking process, this will make it easier to prevent them from falling to the bottom of the pan. Place the raisins in a colander and use your fingertips to delicately separate each one as you pour water that has been brought to a boil over them. The pliability and freshness of raisins that have been dried up can be restored by microwaving them in a dish with a small bit of warm water for ten to fifteen seconds on high in the microwave.
When a recipe calls for chopped raisins, dried currants can be used in their stead. The flavor of tiny raisins is identical to that of regular raisins, but they do not require being sliced. Warming the blade of your knife will make it much simpler to cut through the raisins. You might also chop the raisins by first freezing them and then processing them in a food processor. Several Fascinating Facts Regarding Dried Raisins- In terms of the amount of iron they contain, raisins are on par with ground beef and dried beans that have been cooked. According to Shirley Corriher, a food scientist, many bakers who produce bread without the use of preservatives utilize raisin juice concentrate and raisin pulp to extend the product’s shelf life by inhibiting the formation of mold. This allows the bread to be sold for a longer period. Raisins are delicious when combined with a wide variety of savory and sweet items, such as couscous, rum, orange liqueurs, spinach, Swiss chard, kale, broccoli rabe, and other dark green leafy vegetables. Proceed with Extreme Caution Please.- If you have an allergy to sulfites, you should be sure to check the box of raisins to see if they contain sulfites. Sulfites are typically only added to golden raisins in the vast majority of situations. You must not even entertain the thought of touching those.
Raisins are a wonderful addition to oatmeal cookies and, of course, the world-famous carrot cake that your grandma made. However, because raisins are naturally dry, they have a propensity to suck up additional moisture that is present in baked goods. That can under no circumstances be seen as a positive omen! The best bakers understand the need for pre-soaking raisins before incorporating them into the dough. Raisins can be plumped in a variety of ways. – Choose the Appropriate Medium for Soaking the Object Even though water is the most commonly used soaking liquid, other liquids such as fruit juices (such as pineapple juice for Aunt Murna’s Jam Cake), extracts, and spirits (such as rum and brandy) can also be used instead. Eggs are a source of liquid that is frequently neglected even though it makes complete sense. You may prevent adding any more liquid to your batter by first soaking the fruit in the eggs, and then adding the fruit to your batter after the fruit has been soaked. Choose the Sure Thing and Make Use of a Tried and True Method It’s commonly known that soaking dried fruit can make it plumper, but the actual process of doing so may be accomplished in several different ways, and different chefs swear by their preferred method. At least four alternative strategies are available for us to use when we soak our fruit.
These are the ones that stand out to me as the best.: First, soak the raisins in water that has been brought to a boil for around 10 to 15 minutes, or until the water has been absorbed. In the second stage, you will need to place the raisins and liquor in a saucepan and bring it to a boil. After the combination has reached a boil, remove it from the heat and let it sit for 10 to 15 minutes before draining it and using it. In a basin that is safe for the microwave, first heat the raisins in the microwave for two to three minutes, then soak them for ten to fifteen minutes before adding them to the batter. The raisins and the liquid at room temperature should be mixed in a basin. After the allotted amount of time has passed, you are free to begin making use of them. It may be more beneficial to spend a shorter amount of time in the water rather than a greater amount of time soaking. The size of a raisin can only increase to a certain point, and it does so quite quickly. You are free to employ any method that appeals to you. The number of dishes you want to wash and the amount of time you have available should both factor into your decision. The process of soaking raisins is not limited to the use of raisins in baked goods; you may use them to make snacks, salad toppings, or even a couscous side dish.
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Epicurious concurs, raisins can spark some spirited debates. Do they belong in your oatmeal cookies and carrot cakes? Or can raisins add that sweetness that your bowl of oatmeal or handful of granola requires? Those answers might be a matter of preference, but the vast majority of the food editors Huff Post surveyed say these babies should have a spot in your pantry and in your recipes — and they aren’t alone in their convictions. Ina Garten is also a fan of the raisin. But when it comes to this ingredient, she embraces the less controversial golden version.
What is it about the golden raisin that makes it superior to regular raisins and keeps Garten reaching for them?
Golden and sweet
On an episode of the “Barefoot Contessa,” Ina Garten revealed she likes golden raisins because they are a “little sweeter” than regular raisins and they look “great” in the apple spice cake she was making. Garten is definitely a fan of the golden variety of this dried fruit: She uses them in her Brussels Sprouts Lardons as well as her Applesauce Cake with Bourbon Raisins.
But what makes these golden raisins so palatable?
According to Epicurious, golden raisins are dried in a manner that differs from that of regular raisins where there is greater control over the temperature and humidity. The food site says this is why they agree with writer Harold McGee when he states, “The result is a much fruitier, lighter flavor.” As it turns out, golden raisins are also a little healthier in that they have more flavonoids. As Healthline explains, flavonoids are naturally occurring in foods and serve as a powerhouse of antioxidants to help your body get rid of toxins.
So, the next time you are worried raisin haters will shun your oatmeal raisin cookies, try using the golden variety. It might be the sweet difference that changes your raisin game.
Raisins are one of those love/hate ingredients. There are a few recipes that wouldn’t be the same without them (like oatmeal raisin cookies), and a lot more where most people wish they weren’t there at all (like carrot cake). We’ve been known to skip them in lieu of more universally palatable options like cranberries or dried apricots, but let it be known, we do LOVE raisins. Their tangy-sweet flavor is great in desserts, of course, but truth is we might actually like them better in savory recipes. Check out our 15 raisin recipes for a variety of desserts, mains, side dishes, and snacks—we might just sway you on this dried fruit after all.
When you think of raisins, do you imagine those little red boxes you ate as a kid? A little gritty, a little sticky, they’re not something you’re likely seeking out when you’re cooking at home as an adult. Those raisins have a time and a place, but there are so many more options out there too. Some popular options available at most stores include golden raisins, green raisins, currents, and more, so familiarize yourself with what’s on offer and figure out your favorite. Our top tip for all kinds that have maybe been on the shelf for too long (which, let’s be honest, is a lot of them): Avoid the plague of distractingly over-dried, tough, and chewy raisins by soaking them. Plumping them up in a little water (or milk or broth, depending on your end game) will go a long way to helping those dried fruits be more pleasant in your final product.
Craving a sweet dessert or breakfast? Check out our cinnamon swirl bread or our morning buns for a more involved project, or our carrot cake bread or our bread pudding for something a little easier. Then try adding raisins to any of your favorite cookies, breads, or carb-heavy breakfasts—you never know, you might discover a new favorite combo.
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Oatmeal Cookies
These cookies are crunchy on the edges and soft in the middle, making them perfect (in our humble opinion!). The best part? These can be personalized with your favorite mix-in combinations too—try swapping in different nuts, or adding chocolate chips, whatever you like!
Get the Oatmeal Cookies recipe.
Classic Caponata
Five cups of this classic Sicilian dish may seem like a LOT, but when you realize it’s the perfect condiment, toast-topper, pasta mix-in, and chicken and seafood accompaniment (among many other things), you’ll be wishing you made double of this irresistible antipasti.
Get the Classic Caponata recipe.
For this recipe, we were inspired by the Hyderabadi style of biryani, where rice and a curry filled with veggies and/or a protein are cooked separately, then layered and baked into an aromatic, harmonious, and hearty dish. Serve alongside a fresh cucumber raita for a perfectly balanced meal.
Get the Chicken Biryani recipe.
Best Carrot Cake
This is your cake, so feel free to customize it to your liking. Not a fan of pecans? Sub in walnuts or pistachios, or leave the nuts out entirely. Craving more sweetness? Try adding pineapple to the batter too.
Get the Best Carrot Cake recipe.
Chiles En Nogada
It’s believed that chiles en nogada, a traditional Mexican dish of poblano peppers (chiles) stuffed with a fruit and nut filled picadillo that is then covered with walnut sauce (nogada) and pomegranate seeds, was invented by nuns in Puebla in the 18th century. The green of the poblanos, the red of the pomegranate seeds, and the white salsa de nogada make up the colors of the Mexican flag.
Get the Chiles En Nogada recipe.
Moroccan Carrot Salad
This carrot-and-raisin salad gets an upgrade with a slightly spicy, slightly sweet harissa and honey sauce. It brings out the sweet freshness of the carrots and makes the whole dish sing. We’re tempted to pour it over all of our salads from here on out.
Get the Moroccan Carrot Salad recipe.
Bread Pudding
Get the Bread Pudding recipe.
Apple Strudel
Strudel is a layered pastry with a gooey filling made extra easy thanks to store-bought phyllo dough. It can be done with all types of filling, but the most popular is apple, and this one is made even more delicious with the addition with cinnamon, lemon zest, and raisins.
Get the Apple Strudel recipe.
Pastelón
Akin to a Puerto Rican lasagna, pastelón layers up crispy fried sweet plantains with melty mozzarella cheese and picadillo, a mix of ground beef, tomatoes, sofrito, herbs, briny olives, and a pop of sweetness from raisins. It takes a bit to prepare all the elements, but it’s worth it for this sweet and savory dish you can easily serve to a crowd.
Get the Pastelón recipe.
Charoset
Not only does charoset have a lot of symbolic meaning as part of the Passover celebration (it represents the mortar used to stack the bricks to make the pyramids), it also tastes amazing and is one of our favorite things to put on matzo. The key to a good charoset is using sweet, kosher wine like Manischewitz, so seek some out.
Get the Charoset recipe.
Carrot Cake Bread
On its own, this is a very simple loaf, but spread some cream cheese frosting on top, and you’ve got an insanely special anytime snack. It’s not as dramatic as our layered carrot cake, but it’s seriously just as good as dessert. If you are looking for a more breakfast-y carrot bread, just skip the frosting (or do a thinner glaze instead).
Get the Carrot Cake Bread recipe.
Cinnamon Swirl Bread
Homemade cinnamon swirl bread (aka cinnamon raisin bread) is soft, fluffy, and magical. Although making homemade bread can be a labor of love, the end results are incomparable. The base of this loaf is loosely based on our brioche recipe, which means it’s extra buttery. Swoon.
Get the Cinnamon Swirl Bread recipe.
Monster Trail Mix Bites
These trail mix bites are the perfect on-the-go snack for kids and adults alike! You could skip the mini M&Ms if you want, but we like them for the pop of color (and a little added sweet crunch).
Get the Monster Trail Mix Bites recipe.
Raisins are a versatile ingredient that can be used in a variety of cooking and baking applications. These dried grapes add natural sweetness and a chewy texture to dishes, and can be used in both sweet and savory recipes. From adding them to oatmeal cookies to incorporating them into a homemade barbecue sauce, the possibilities are endless when it comes to using raisins in your kitchen. In this blog post, we’ll explore some creative ways to use raisins in your cooking and baking.
1. Oatmeal Raisin CookiesOne of the most classic ways to use raisins in baking is by adding them to oatmeal cookies. The natural sweetness of the yellow raisins pairs perfectly with the oats, creating a delicious and comforting treat. If you’re looking to switch up your oatmeal cookie recipe, try adding in some spices like cinnamon or nutmeg for an extra flavor boost.
2. Raisin BreadAnother traditional use for Yellow Raisins or even Black Raisins in baking is in raisin bread. This sweet bread is typically made with a mixture of flour, yeast, sugar, and raisins, and can be enjoyed as a breakfast treat or as a dessert. Experiment with different flours, such as whole wheat or rye, to give your bread a unique flavor and texture.
3. Homemade BBQ SauceRaisins (Kismis) can also be used in savory dishes, such as homemade barbecue sauce. The natural sweetness of the raisins can balance out the spiciness of the sauce, creating a delicious and unique flavor. To make your own barbecue sauce, mix together ketchup, apple cider vinegar, brown sugar, and raisins, and add in your favorite spices such as cumin and paprika.
4. Rice PuddingRaisins(Kismish) can also be used in traditional sweet dishes like Rice Pudding. Instead of using sugar, use raisins to add the sweetness to the pudding which also adds a chewy texture to the dish. You can also add other ingredients like nuts, cardamom and cinnamon to complement the raisins.
5. Roasted VegetablesAnother savory way to use raisins is by incorporating them into roasted vegetables. The natural sweetness of the raisins pairs perfectly with savory vegetables like carrots, Brussels sprouts, or sweet potatoes. Toss the vegetables with a little olive oil and seasonings, then add the raisins during the last few minutes of roasting.
6. Raisin compoteRaisin compote is a versatile condiment that can be used in various ways, from topping pancakes and waffles to serving as a side dish with roasted meats and poultry. To make raisin compote, simply simmer raisins with some orange juice and sugar. Once thickened, you can stir in some spices like cinnamon and ginger for an added depth of flavor.
7. Raisins in Meatballs or KoftaRaisins can also be used to add a touch of sweetness and moistness to meatballs. Just mix in some raisins and breadcrumbs to your meat or chicken mixture before shaping and cooking the meatballs. It works especially well with Middle-Eastern and Mediterranean meatballs such as Kofta or Kibbeh
8. Trail MixA simple yet delicious way to incorporate raisins into your cooking is by adding them to trail mix. Mix together your favorite nuts, seeds, and dried fruit, and add in raisins for an added burst of natural sweetness. This makes a great snack to take on the go, or to have as an on-the-spot energy booster
9. Raisin ButterRaisin butter is a great spread for toast or biscuits. To make it, simply blend together softened butter, raisins, and a touch of honey or maple syrup in a food processor until smooth. This spread is also a great addition to pancakes or waffles for added natural sweetness.
10. Yogurt ParfaitAdding raisins to your yogurt parfait is a great way to add natural sweetness without using extra sugar. Layer your favorite yogurt, granola, and raisins in a glass for a delicious and healthy breakfast or snack.
In conclusion, raisins are a versatile ingredient that can be used in a variety of cooking and baking applications. From adding them to oatmeal cookies to incorporating them into a homemade barbecue sauce, the possibilities are endless when it comes to using raisins in your kitchen.
So the next time you’re in the mood to be creative in the kitchen, consider adding raisins to your recipe list. Whether you’re looking to add a touch of natural sweetness to a savory dish or to create a comforting and classic treat, raisins are sure to be a tasty addition.
Often overlooked as an ingredient, raisins are a cook’s secret weapon in these intensely sweet and tasty raisin desserts.
A classic pantry staple, dried grapes are a fantastic addition to any sweet treat.
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They store well, they’re economical, and they add a quick hit of fruity flavor to your dessert dishes.
They’ll work beautifully in cakes and sprinkled on top of puddings. And I love their chewy texture in cookies, muffins, and scones.
You can even make them the star of the show with a juicy raisin pie!
Healthy cooks love raisins, as they’re an easy way of sweetening desserts without resorting to sugar or artificial syrups.
And with this list of 20 raisin desserts, you’ve plenty of inspiration for naturally sweet treats.
Sneak these into your kid’s lunch box, keep them around for when cravings strike. Nature’s candy is the best kind of candy!
Oatmeal Raisin Cookies
Thick, soft, and very tempting, these cookies are devilishly addictive.
They’re just the right amount of crunchy and chewy, with plenty of plump raisins and healthy oats.
And they’re perfect for beginner bakers!
No fancy ingredients, no special kitchen equipment – just blend up a batter and enjoy freshly baked goodies warm from the oven.
Applesauce Cake
All experienced bakers know that applesauce can be a cake-saver. Adding a spoonful to your batter keeps it beautifully moist as it bakes.
In this recipe, applesauce is stirred with fragrant fall spices and added to cake batter along with raisins and walnuts.
This teatime loaf is delicious as-is, but you can also take it up a notch with a thick glaze or a cream cheese frosting.
Apple Rum Raisin Bread Pudding
Comfort food doesn’t get much better than this hearty pudding.
It’s made with rum-soaked raisins for a boozy kick, so now’s the time to use up that bottle your neighbor brought over last Christmas.
There’s a lot going on in this amazing dish.
Gooey baked apples, soft brioche, and a gorgeous vanilla and cinnamon custard – this recipe ticks all the dessert boxes!
Rice Pudding
One of my all-time childhood favorites, rice pudding is a bowlful of sweet nostalgia.
Everyone has their own interpretation of this common dish, but give this recipe a try and maybe you’ll find a new favorite.
It’s made with white rice, eggs, vanilla, and sugar, all blended together in a thick and creamy casserole.
Sprinkle it with raisins, stirring them in as it cooks to ensure they soak up all the milky goodness.
Carrot Pudding
Carrot is a great choice if you’re looking to sneak some healthy ingredients into your kids’ treats.
They won’t know or care that there are vegetables in this festive pudding.
It’s a hearty carrot cake, baked in a bundt pan for that signature round shape, and coated in a vanilla glaze.
Flavored with seasonal spices like cinnamon, nutmeg, and cloves, it’s a great choice for holiday baking.
Scones
Every cook should have a good scone recipe up their sleeve, and this easy recipe is a great place to start.
It may be a basic recipe, but these fluffy baked goods are anything but basic.
Loaded with raisins, they’re just the right amount of sweet and pair perfectly with a steaming mug of tea or cocoa.
Stollen
If you’ve ever been to Germany around Christmas, you’ve probably seen stollen at one of their legendary holiday markets.
This is a soft loaf, flavored with candied zest, sliced almonds, rum-soaked raisins, and dried cranberries.
Cinnamon Raisin Muffins
Perfect for breakfast, these chunky muffins are sweet without being sickly and packed with energy-boosting raisins.
Buttery, soft, and sprinkled with cinnamon sugar, these are a lunch box favorite and brunch must-have.
Lady Baltimore Cake
Lady Baltimore cake is a unique dessert with a unique name.
This dish originates from the southern states, with some foodie historians claiming it was first served in the early 20th century.
No one’s quite sure where the name came from, but this cake is certainly fancy enough to satisfy any visiting ladies (or lords).
A white layer cake with fluffy cream frosting and fruit and nut filling, it’s a Christmas favorite in my house.
Use brandy-soaked fruits to give it a kick!
Cinnamon-Raisin Rugelach
Rugelach is a traditional Jewish cookie, popular in Israel, Poland, and Jewish communities around the world.
But you don’t have to wait for the seder feast to enjoy these delightful baked goodies.
With a ribbon of flaky pastry wrapped around a raisin and walnut filling, they’re reminiscent of mini croissants.
The buttery dough hides a gorgeously soft and sweet center sprinkled with cinnamon sugar.
Serve them warm from the oven to really appreciate their sweet and spicy flavors.
Chocolate Covered Raisins
Switching to healthy eating isn’t easy, but sometimes, a recipe comes along to give you a helping hand.
This is one of those recipes. It’s a healthy alternative to classic candies, giving you a whole food option for when you just can’t live without sweet snacks.
And they’re super-easy to make. Melt chocolate with butter, dip in your raisins, and chill until set. It’s as easy as melt, dip, chill!
Buy good quality chocolate to up the health content with heavenly cocoa antioxidants.
A good rule of thumb is to go dark – the higher the cocoa content, the healthier the chocolate.
Raisin Pie
Real raisin fans will go nuts for this decadent pie.
It’s made just as you would a traditional apple pie – with shortcrust pastry and a soft fruit filling.
However, the apples are replaced with raisins and you’ll throw in some cinnamon and lemon zest to balance out the intense grape flavor.
Serve with ice cream, whipped cream, or custard and you’ll have everyone licking their plates.
Carrot Cake Bars
There’s no oven needed for these super-easy no-bake bars.
They’re a healthy blend of oats, raisins, maple syrup, dates, nuts, and carrots.
Just toss everything into the food processor and shape the blended mixture into bars before chilling to set.
Naturally sweetened and gluten-free, it’s hard to believe these irresistible snacks are good for you.
You can also fancy them up with a thick cream cheese frosting to turn them from afternoon snack to dinner party favorite.
Apple Raisin Oat Bars
Full of energy-giving ingredients like oats and fruit, these breakfast bars are a healthy way to fuel your day.
They’re packed with nutritious ingredients including apples, raisins, and oats to keep you satisfied until dinner.
Old-Fashioned Raisin Cake
Sometimes, you just can’t beat recipes that have been passed down through generations.
This old-fashioned raisin cake is the perfect example.
Made with spices, nuts, raisins, and vanilla, it’s a teatime tradition.
Spread it with lots of butter and gobble it down while it’s warm. This luscious loaf won’t last long!
Cinnamon Raisin Biscuits
A little like cookies, a little like biscuits, these scrumptious snacks are 100% yummy.
They’re chunky but flaky biscuits, loaded with raisins and flavored with a touch of cinnamon.
What makes these deliciously different is the buttermilk.
By blending buttermilk together with melted butter and adding it to flour, you’ll ensure the fat spreads evenly throughout the crumb as it bakes, making a mouthwatering, flaky, and tender biscuit.
When they’re fresh from the oven, plumped up and golden brown, you’ll quickly whisk together a thick vanilla sauce for the perfect finishing touch.
Apple Raisin Crisp
There’s nothing like a warm crisp on cold nights.
This supper-time classic is a true winter warmer, with baked fruits, juicy raisins, and a buttery, brown sugar crumb.
Serve it with custard or ice cream, and you’ll be in pudding heaven!
Raisin Bran Crunch Cookies
Tasty and full of nourishing fiber, these wholesome cookies are a healthy alternative to sickly sweet candy.
Soft yet chewy, they’re pretty much breakfast in cookie form. And you’ll only need four ingredients to get them on the table today.
If you have kids that won’t sit still long enough for a bowl of cereal, feed them grab n’ go biscuits in the mornings because no child can say no to cookies!
Raisin Puffs
Super-soft and super-tasty, these puffs will take the edge off your cravings and satisfy sweet-toothed snackers.
They’re like raisin-studded clouds, with a deep fruity flavor obtained by simmering your raisins beforehand.
These pillowy puffs are ideal when you want a quick bite that won’t weigh you down.
Apricot Raisin Cake
This apricot raisin cake comes straight from Newfoundland, where it’s usually served at Christmas as a festive snack.
Chunks of juicy apricot and plump raisins are nestled in a soft, buttery cake.
Pro tip – boil the fruit before baking. This helps the dried fruits plump up so they stay moist and the final cake is beautifully airy with a melt-in-the-mouth crumb.