A few years ago, thanks to a few colleagues at The Post, I had a bit of a world-shaking moment when I discovered that some people out there just don’t like, or rather, really hate, raisins. Sure, I’d heard all about cilantro and kale, but raisins? Raisins?! It was hard to comprehend how a snack I ate so often as a kid that it gave me tooth decay could be so repulsive to people I knew. Be respected(That being said, my dad never met a baked good that he didn’t think would taste even better with the addition of raisins.)
Last week, I asked my followers on Instagram to share their raisin doubts with me, and they were…interesting. The most common was the assumption that raisins resemble bugs in shape, size, or texture. A few cited their flavor and how they pop up in unexpected places in particularly savory dishes. Some said that rehydrating them while baking makes them easier to eat, while others said the hydration makes them too bug-like.
Luckily, none of these issues are insurmountable, and here are some tips for dealing with raisins in your cooking and baking, depending on whether you want to develop an appreciation for them or avoid them altogether.
Try a different type of raisin
Dark raisins, made from Thompson seedless grapes, are probably the type of raisin you’re most likely to encounter. Their rich color and crinkly appearance are the result of weeks of drying in the sun, write Sharon Tyler Herbst and Ron Herbst in The New Food Lover’s Companion. But what about golden raisins? They explain that golden raisins are also made from Thompson seedless grapes, but they’re dried with artificial heat and treated with sulfur dioxide to preserve their bright color. This makes them moister and plumper than dark raisins, which may help skeptics.
What about sultanas? Definitions are a bit fluid due to differences in international terminology, and “sultana” is often used as a synonym for golden raisins. But true sultanas come from Turkey, a pale golden-green grape that is the ancestor of the Thompson seedless grapes we all love, according to The New Food Lover’s Companion. Sultanas are sometimes treated with oil. According to Kalustyan’s, a specialty food retailer that sells Turkish sultanas, sultanas are sweeter, smaller, and more juicy than raisins.
Another option is currants. Yes, the Zante currants you buy are not actually black or red currants, but a type of very small, dark, fragrant grape. They make a great alternative to regular raisins.
Use a different type of dried fruit instead of raisins
Luckily, dried fruits are one of the easiest, low-impact substitutes for cooking and baking. Sure, the taste, texture, and color may change a bit, but for those who don’t like raisins, that’s not a bad thing. Dried cranberries, blueberries, and cherries are the best substitutes for raisins. For inspiration, take a look at these: Chewy Cranberry Coconut Oatmeal Cookiesis a twist on the classic recipe. If you can find or prefer unsweetened, use unsweetened, though sweetened versions work fine too, as raisins are naturally sweeter than these berries. Chopped dried dates, apricots, or strawberries are also fine.
No raisins added
Raisins are often referred to in recipes as an “inclusion,” or “addition.” What happens if you leave the raisins out? Nothing! If volume is a concern, feel free to use nuts, seeds, chopped chocolate, or whatever you prefer, but only after you’ve considered that the raisins aren’t serving any important purpose (such as being pureed as a natural sweetener in my recipes). Whole Wheat Zucchini Bread), just omit them and get on with your life, or the recipe.
Try raisins in a whole new context
Maybe you should give raisins another chance: Food & Dining editor Joe Yonan is an avowed raisin skeptic, but even he prefers them soaked, as in this recipe. Roasted eggplant with fresh mozzarella, tomatoes, pickled raisins and mintin this recipe, “brown sugar and vinegar transform the raisins into something sweet and tart, much more interesting than plain.” Pasta with pine nuts and golden raisins This easy-to-have pantry recipe comes from legendary Italian cookbook author Marcella Hazan. Rosa’s Spinach and Egg Tortilla with Pine Nuts and Raisins Taking inspiration from traditional Catalan cuisine, jarred chutneys, especially Major Gray, often contain raisins, providing a different way to enjoy fruit, both flavoursome and unpretentious.
