Dried raisins are versatile and can be used in a wide variety of sweet and savory dishes. However, most recipes benefit from plumping them first.
Plumping Raisins
The key to using dried raisins effectively is often to rehydrate them slightly before incorporating them into your dish. This makes them softer and juicier.
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Soaking: Soak the raisins in a liquid for 10-15 minutes. You can use:
- Hot tap water
- A portion of the liquid already in the recipe (e.g., juice, rum, stock)
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Drying (Optional): Pat the raisins dry with a paper towel if you don't want the extra liquid in your recipe. If the liquid you soaked them in complements the recipe, consider using it.
Common Uses for Raisins
Raisins can be incorporated into:
- Baked Goods: Breads, muffins, cookies, cakes, pies (e.g., raisin bread, oatmeal raisin cookies, fruitcake).
- Breakfast Dishes: Oatmeal, granola, yogurt parfaits, cereals.
- Salads: Add a touch of sweetness to savory salads.
- Savory Dishes: Curries, rice dishes, stews, stuffings (e.g., Moroccan tagines, rice pilaf).
- Snacks: Trail mix, eaten alone as a quick energy boost.
Considerations When Using Raisins
- Storage: Store dried raisins in an airtight container in a cool, dry place.
- Quality: Check for freshness. Raisins should be plump and not overly hard or dry.
- Flavor Pairings: Raisins pair well with cinnamon, nutmeg, apples, nuts, and warm spices.
