We love raisins and the flavor and texture they bring to so many recipes. But what about sultanas, golden raisins, and currants? Here are the differences between these varieties and the ways you can use them!
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Raisins bring delectably sweet flavor and moist texture to so many dishes: desserts, breads and even as a secret ingredient in some savory dishes. But what about those other dried fruits on the store shelves: sultanas, golden raisins and currants? We often see them in simlar recipes (and they’re often substituted for one another), but we’re wondering exactly what the differences are. Let’s break them down.
The Basics
At their simplest, raisins are grapes that have been dried. The drying process gives this dried fruit the distinct color and creates a chewy, moist texture and intense sweetness. Classic raisins, golden raisins and sultanas are all made from the exact same grape plant: Thompson seedless. However, it’s the way these grapes are dried that makes the difference.
Raisins
The raisins we are most familiar with are made by allowing fully ripened grapes to dry naturally in open air and sunshine—a process that takes several weeks. The result is a dark brown, dried fruit that is moist and has a strong flavor. You can add them to homemade granola for natural sweetness and chewy texture, to breads for extra moisture and flavor or to a number of desserts such as a slow cooker cinnamon roll pudding. And you can’t make a classic oatmeal raisin cookie without them!
Golden Raisins
To get that golden hue, grapes are treated with sulfur dioxide, the same chemical compound used in wine-making to prevent oxidation. This treatment preserves the light color of the grapes. Golden raisins are also dried using artificial heat (rather than drying on the vine like their traditional counterpart). This heat speeds up the drying process and leaves the raisins plumper, with more moisture and with a slightly more tangy flavor. They can be used in the same ways as brown raisins, but are gorgeous in dishes where the bright color can really stand out. Try using them in a fresh broccoli raisin salad or in this elegant fruit compote with brie.
Sultanas
Though once made from a different variety of grape, sultanas today are made from the Thompson grape. In most cases they’re made in the same way as golden raisins: treated with sulfur dioxide and heat dried. Some sultana manufacturers also coat the grapes in vegetable oil before drying them. In England recipes calling for raisins will usually list sultanas instead. If you are making a British recipe or any dish that calls for sultanas, you can use brown or golden raisins in their place.
And What About Currants?
Well, fresh currants are small white, black or red berries about the size of peas. Surprisingly the dried fruits labeled as currants are not actually currants—they’re made from grapes! The tiny grapes are named Black Corinth or Champagne, and you will see packages labeled as black currants or Zante currants (named for the Greek island where they were first cultivated). Currants are naturally dried like raisins, which gives them their dark color. In addition to being smaller than raisins, currants have a subtler and slightly more tart flavor. Currants are often used in freshly-baked scones, sprinkled over salads or stirred into a traditional hot cross bun recipe.
Now that you know the difference you can choose the best type of raisin for the dish you are creating, and enjoy the sweetness that gave raisins the nickname of “nature’s candy!”
These satisfying recipes make the most of dried fruit.
My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
Even on busy days, I can start this chicken in a slow cooker and still get to work on time. When I come home, spinach salad and crescent rolls round out the menu. —Heidi Rudolph, Oregon, Illinois
This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. —Corinne Portteus, Albuquerque, New Mexico
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
Honey, maple syrup and vanilla coat this wonderfully crunchy treat that is fantastic no matter how you serve it—on its own, with cold milk, or in a yogurt parfait. —Sarah C. Vasques, Milford, New Hampshire
Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Here’s a deliciously different party appetizer. I top a prebaked pizza crust with caramelized onions, two kinds of cheese, orange chunks, dates and seasoning. —Mary Tamaki, Calgary, Alberta
I tuck a glass jar of this colorful relish into Christmas gift baskets along with cookies and fudge. Its tasty medley of fruits and nuts is delicious served with ham or poultry. —Donna Brockett, Kingfisher, Oklahoma
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho
This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida
I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon
There’s a standing joke between friends that whenever I’m asked to bring a dish to a party, it always contains bacon. My partner loves bacon-wrapped dates and my grandmother got me hooked on date-nut bread, so I made a sweet and salty combination of these recipes. —Terrie Gammon, Eden Prairie, Minnesota
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba
My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
This is a sensational variation on traditional pizza. It's creamy, sweet and a little salty, with a buttery crunch from the pine nuts. I like to serve it with mixed baby greens salad and a vinaigrette. —Connie Balbach, Bemidji, Minnesota
If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California
I just love to make chocolates at Christmastime. This popular candy combines pecans, chocolate and cherries—it is crunchy, sweet and just plain yummy!—Sue Kauffman, Columbia City, Indiana
This honey-flavored kale salad makes our taste buds tingle. It has a subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you’ve got a stellar side. —Ally Phillips, Murrells Inlet, South Carolina
I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. —Anita Pinney, Santa Rosa, California
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good—maybe even better as the flavors blend and develop! —Jeri Tirmenstein, Apache Junction, Arizona
This compote makes a marvelous appetizer, with either room temperature or baked brie. It’s also incredibly versatile; you can stir any leftover compote into yogurt, or serve it as a tartly delicious companion to cheesecake, ice cream, blintzes and crepes. —Clara Coulston, Washington Court House, Ohio
I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. —Ena Quiggle, Goodhue, Minnesota
This stew is loaded with ingredients. It's sure to fill up the kids before they head out trick-or-treating, and the family enjoys it all season long! —Shirley Smith, Yorba Linda, California
My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. —Kathy Morgan, Ridgefield, Washington
I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
My brother shared his recipe for appetizer rolls with me years ago, and they’ve been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. —Katy Chiong, Hoffman Estates, Illinois
Hearty and dense, my homemade Boston Brown Bread features hazelnuts for a delightfully nutty taste. Thick slices pair well with just about anything, from soup and stews to pasta and meat entrees. —Lorraine Caland, Shuniah, Ontario
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas
A co-worker shared this slaw recipe with me. Now it's a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington
If any dish could taste like a holiday, it’s this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. —Amy Dodson, Durango, Colorado
A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden—the lime and curry make a fantastic pairing. —Rachel Muilenburg, Prineville, Oregon
Here's a simple spread that calls for only a handful of ingredients. The tablespoon of honey is optional, but I think that touch of sweetness nicely complements the tang of the goat cheese. —Ana-Marie Correll, Hollister, California
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.