Dried grapes of different varieties; they are dried in the sun or artificially, which makes their skins wrinkle, the flavour change and the sugar content increase.
Raisins make nutritious snacks eaten on their own; they are indispensable in fruit cakes, Christmas puddings and mincemeat, delicious in breads or biscuits and cakes, in a sauce to accompany some meats such as ham or in a stuffing for poultry, veal or pork. Raisins dried on the vine are superb eaten with cream cheese or fresh plain yoghurt to finish a meal.
When using raisins in a cake batter, dust them lightly with some of the flour specified in the recipe, then fold them into the batter, scattering well. The flour helps prevent them clumping together.
Raisins may be plumped if necessary, by soaking in hot water for 10 minutes or overnight in fruit juice in the refrigerator. Drain well and use according to your recipe.
Do not buy raisins in large quantities; it is best to keep a small stock on hand, stored in an airtight container – in the refrigerator or freezer. The seedless white raisins of the US are those we recognise as Sultanas.