x 15 oz pkg. raisins
Raisins are concentrated sources of natural sugars, dietary fiber, and antioxidants including polyphenols. They provide iron, potassium, and B vitamins, making them nutrient-dense despite their small portion size.
About
Raisins are dried grapes (Vitis vinifera) produced by natural sun-drying or mechanical dehydration of specific grape varieties. The most common type, Thompson Seedless, originated in Persia and became widely cultivated in California, which now supplies approximately 99% of the United States' raisins. Raisins undergo a browning process during drying where the skin darkens and the fruit concentrates its sugars to approximately 70% by weight. The characteristic wrinkled appearance results from moisture loss, and the flavor becomes intensely sweet with subtle tartness and caramel-like notes.
Different grape varieties and drying methods produce distinct raisin varieties: Thompson Seedless (small, dark brown, most common), Flame Seedless (larger, deeper color), Muscat (larger, lighter, more aromatic), and Zante (tiny, intensely sweet, used for currants). Processing variables such as drying duration, harvest timing, and post-harvest treatments influence the final product's color, texture, and flavor profile.
Culinary Uses
Raisins function as both a sweetening agent and textural component across numerous cuisines. In baking, they are incorporated into breads, cakes, cookies, and pastries to add natural sweetness, moisture, and chewiness without refined sugar. Middle Eastern, North African, and Indian cuisines feature raisins in savory applications, particularly in pilafs, meat stews, tagines, and grain-based dishes where they provide sweetness that balances spices and aromatics. Raisins are also eaten out-of-hand as a snack, added to breakfast cereals and oatmeal, and used in trail mixes and granola. Soaking raisins in hot water or alcohol (rum, brandy, whiskey) before use plumps them and infuses baked goods with additional moisture and flavor.