Raisins (sultanas)

raisins / sultanas

Flavor and role: Dried grapes with concentrated sweetness. Soak in warm water for 10 minutes before adding to dough so they stay moist and do not burn.
Typical dishes and uses: Hot cross buns, mince pie filling, biryani, couscous, carrot cake
Substitutes: Use the same amount of dried cranberries, currants or chopped dates.
Storage: Sealed, 6 months at room temperature, 1 year in the fridge.
Main countries: Türkiye · United States · Australia
Used in this book: Hot Cross Buns Viennese Apple Strudel Bobotie Chicken Kabsa Kaiserschmarrn (Austrian Torn Pancake)Pastel de Choclo Hand-Pulled Apple Strudel with Walnut Butter Crumbs Apple Strudel Turon (Filipino Caramel Spring Rolls)Apple Strudel French Toast with Butter Crumb Crunch Lamb Bobotie with Geelrys Bobotie Lasagne Bobotie Puff Hand Pies Tangzhong Hot Cross Buns with Tea-Soaked Fruit Masala Chai Hot Cross Buns Hot Cross Scones with Whipped Orange-Honey Butter Oven-Baked Kaiserschmarrn with Homemade Zwetschkenröster Lamb Seven-Vegetable Couscous with Tfaya Pastel de Choclo with Knife-Cut Beef Pino and White-Wine Chicken Keema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)Pastel de Choclo Muffins with a Pino Centre Tashkent Wedding Plov (To'y Oshi)Halwai-Style Punjabi Samosas with Two Chutneys Tea-Soaked Sultana Buttermilk Scones

Updated 2026-10-10