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Baking Tip of the Day
Raisins are a favorite addition to many baked desserts. Especially for the Christmas holiday. Raisins add chewiness, sweetness, and an extra soft fruit flavor. Here are some special tips that make desserts even more delicious when raisins are properly used.
The most commonly used raisins are the dark-colored Thompson seedless raisins everyone is most familiar with. Sultanas are the golden raisins made with dried green grapes. Zante currants are a type of dried fruit made from smaller grape varieties.
Raisins need moisture to release their flavors. The most important tip for baking with raisins is to soak raisins for 15 to 20 minutes, or even up to an hour, in a warm liquid. The liquid can be water, lemon juice, orange juice, milk, apple cider, tea, or coffee. Even spirits such as rum, brandy, or bourbon can be used. If this step is skipped, the raisins will be hard, dry, and bitter in the baked dessert.
After the raisins are plump they need to be strained and dried gently with a towel. The liquid can be used as part of the recipe, discarded, or saved for syrups, sauces, or meat glazes.
To prevent raisins from falling to the bottom of the pan while baking, coat the raisins with one or two tablespoons dry flour, cocoa, or other dry ingredients used in the recipe. Spices such as cinnamon, cardamom, nutmeg, allspice, etc. can be mixed with the flour if desired. Then mix the raisins into the batter and bake as directed.
Click here for a great assortment of raisins and baking spices at Amazon.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2025
