Sultanas are large green grapes that have been dried to a rich golden-brown. They’re usually larger than raisins or currants and are among the most popular dried sweet fruit due to their size, succulence and sweetness.
Pork tenderloin stuffed with apricots, apples and ginger
Bacon rarebit with apple chutney
Lebanese-spiced lamb flatbread
Flaounes
Cheese nuggets with grape chutney and pecan salad
Stuffed butternut squash
Kid’s customised couscous salad
Rich Christmas pudding
Mary Berry’s mother’s bread and butter pudding
Easter simnel cake
Cranberry and coconut energy bars
Spiced apple chutney
Cranberry and Cumberland sauce
Mincemeat
Green tomato chutney
Store sealed in a cool, dark place.
Sultanas can be used in the same way as raisins and currants. They also have an affinity with nuts.
Add sultanas to savoury sauces or stuffings for game and fowl – try guinea fowl with Marsala sultana sauce, or quail stuffed with wild rice, pinenuts and sultanas.
Organic ones, like organic raisins and currants, absorb more liquid than non-organic, so are perfect for dishes where the fruit the fruit is macerated, such as rum fruit cake or Christmas pudding. If making bread or sweet buns, soak your chosen dried fruit in water, tea, fruit juice or alcohol for an hour or two before baking to prevent it from absorbing the moisture from the dough.
Article by Sybil Kapoor
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
