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Golden raisins (aka sultana raisins, sultanas, saltanis) tend to be
moister, slightly smaller and have a more subtle sweet flavor than
conventional raisins. They’re delicious as a snack, added to trail mix
or granolas, or used as an ingredient in baked goods, rice puddings and
Because this bulk dried fruit is from a supply commonly sold to
restaurants and the wholesale market with a high turnover rate, it is
higher quality (fresher, more flavorful, and more moist) than dried
fruit you’ll find repackaged or in bulk bins at your local supermarket.
Adding dried fruit to braising dishes just before the slow-braise will rehydrate it and infuse its flavors into the sauce. Some varieties will also break down during the braising process.Dried fruit is sometimes rehydrated before being used as an ingredient. The most common way to do this is to place the fruit in a bowl and pour boiling water over it. Let it sit for 5-10 minutes until plump, then drain the water. Other methods include soaking the fruit overnight in the refrigerator (results may vary with the variety), steaming, or poaching in liquid on the stove. However, this poaching liquid need not be pure water. Many chefs rehydrate dried fruits in liqueurs to infuse them with additional flavor (rum is the classic choice for raisins).Beyond all their traditional sweet applications, golden raisins can also be used in savory dishes (often those influenced by Middle Eastern cuisine), tossed with basmati rice & blanched almonds, added to stews, blended into sauces and more.
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