raisins, sunflower oil (non gmo).
for most recipes, different types of raisins can be used interchangeably, except when specified. even then, you can substitute; however, don’t expect the intended flavour of the original recipe.
most raisins benefit from being plumped before using. soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using to plump up. pat dry before using if you are not using recipe liquid for soaking.
when using raisins in baked goods, toss the raisins in a bit of the recipe flour (not extra flour, which can make the dough heavy) while separating with your fingers. this will help keep them from sinking to the bottom of the pan when baking.
when chopping raisins, heat the knife blade or food processor blade first to more easily slice through the dried fruit. or, freeze raisins before chopping in a processor or blender.
if your raisins are all stuck together, put them in a colander and rinse with hot water, gently separating with your fingers.
hardened raisins can be softened and separated by placing them in a bowl with a bit of warm water and microwaving on high for 10 to 15 seconds.
according to food scientists, bakers who make breads without preservatives sometimes use raisin juice concentrate and raisin pulp to extend the shelf life of breads because they inhibit mold.
1 pound seedless raisins = about 3 cups
1 pound seeded raisins = about 2 – ½ cups
keep a jar of raisins soaking in rum brandy or liqueur to add extra depth to baked goods.
raisins are tasty in all types of sweets and baking of course, but also work beautifully with cabbage, couscous, pasta, sauces, rum, orange liqueurs, and wine.
raisins are best stored in an airtight container in the refrigerator. proper storage will deter the fruit from drying out and will prevent the sugar from crystallizing on the surface. if refrigerated, the raisins will keep for up to a year. they will stay even longer in the freezer and they will thaw quickly at room temperature.
Point of Interest:
naturally flavourful and sweet, jumbo flame raisins are approximately twice as big and plump as ordinary raisins.