Baking with Golden or Regular Raisins—Does It Make a Difference?
Since Matthew Baron, founder of the company Wholesale Nuts and Dried Fruits, knows A LOT about this topic, I went to him with my question. I wanted to know the differences between golden and regular raisins (nerdy foodie-types wonder stuff like this).
He explained that both are dried grapes, but golden raisins are made using sultana grapes, while regular raisins are made with Thompson seedless grapes.
The most obvious difference between golden and regular raisins is the color. The sultana grape is naturally light-colored when dried. They’re soaked in a sugar solution before being dried, which gives them their golden hue. On the other hand, the Thompson seedless grape is dried without adding a sugar solution.
These processing differences result in differences in taste. Golden raisins have a sweeter and more delicate flavor than regular raisins. They also tend to be softer and moister than regular raisins. These differences in taste and texture are more pronounced depending on how long the raisins are allowed to dry.
While both raisin types are a super source of dietary fiber, golden raisins contain more antioxidants than regular raisins. They both, however, contain high levels of dietary fiber, potassium, iron, and other important vitamins and minerals.
Both raisins are a tasty addition to that favorite breakfast dish, cooked oatmeal. Statistics show, though, that when it comes to most baking, golden raisins are typically preferred over regular raisins due to their sweetness and softer texture. However, regular raisins are popular for savory dishes such as salads, curries, and stir-fires.
I know there are folks who really dislike raisins; I can’t relate and believe deep in my heart that they’re missing out BIG TIME. I mean, whichever raisin you choose, just look at all you can do with them (besides the uses mentioned above):
- Mix them into yogurt
- Chop and fold them into pancake and waffle batter
- Lightly chop and fold them into your muffin batter
- Incorporate them into your cinnamon rolls
- Add them to your oatmeal cookie dough
- Or make a filled cookie with cooked raisins
- Stir them into your bread dough with cinnamon and sugar to make raisin-cinnamon bread
- Mix them with peanut butter, honey, and oats and roll them in coconut for a scrumptious raw energy ball
- Add them to your tapioca pudding
- Soften them in boiling water and add them to your green smoothies as a natural sweetener
- And I even top my vanilla ice cream with raisins and a little pure maple syrup as a chaser!
I’ll close with one of our very favorite raisin cookies that I found on www.allrecipes.com a few years ago. If you’re a raisin-lover, you’ll love this recipe. If you’re not a raisin lover, make this recipe anyway, just omit the raisin filling. All I can say, though, is that you’re missing out!
Old Fashioned Rasin-FIlled Cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup packed brown sugar
3/4 cup sugar
2/3 cup butter softened
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1 3/4 cups raisins
1 cup packed brown sugar
1 cup water
1 pinch salt
1 teaspoon lemon juice
1 1/2 tablespoons cornstarch
2 tablespoons water
1/2 cup chopped walnuts
Directions:
DOUGH
Sift flour, baking powder, and salt together; set aside.
Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, milk, and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
FILLING
Combine ground raisins, 1 cup brown sugar, 1 cup water, salt, and lemon juice. Bring to a boil, and simmer for 3 minutes.
Combine cornstarch and 2 tablespoons of water; mix until smooth. Add to raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
BAKE
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Roll out chilled dough to 1/8 inch thick on a floured surface; cut into two ¾-inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of raisin filling on cookie round and top with another round; crimp the edges closed.
Bake in the preheated oven for 8 minutes. Allow cookies to cool on sheet until just barely warm.
Sift flour, baking powder, and salt together; set aside.
Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, milk, and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
FILLING
Combine ground raisins, 1 cup brown sugar, 1 cup water, salt, and lemon juice. Bring to a boil, and simmer for 3 minutes.
Combine cornstarch and 2 tablespoons of water; mix until smooth. Add to raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
BAKE
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Roll out chilled dough to 1/8 inch thick on a floured surface; cut into two ¾-inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of raisin filling on cookie round and top with another round; crimp the edges closed.
Bake in the preheated oven for 8 minutes. Allow cookies to cool on sheet until just barely warm.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.marthastewart.com
- www.istock.com
- www.allweeat.com
- www.gfjules.com
