Raisins by John Spottiswood.

The common raisins we see on supermarket shelves are usually dried Thompson seedless grapes. Golden raisins are amber in color and somewhat tart--many cooks prefer them over ordinary raisins for baking and cooking. Muscat raisins are dark and very sweet, and they work well in fruitcakes. Currants are about one-quarter the size of ordinary raisins, and are typically used in baked goods. Store raisins in the refrigerator after you open the package.

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Also known as

  • Dried grapes
  • Golden raisins
  • Muscat raisins
  • Currants


prunes OR dried cranberries OR dried apricots OR dried dates OR dried cherries OR chocolate chips OR nuts OR dried figs (stronger flavor)

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