Here, we tell you all there is you need to know about currants, sultanas, and raisins. Hide Subscribe to the newsletter and never miss a recipe! It's easy to tell the difference - just use the nostril test: how many can you get up one nostril? They will work well. 23 April 2007 at 2:43PM edited 30 November -1 at 1:00AM in Old Style MoneySaving. I never use chemicals in my wine and every wine I make, reds, whites, fruit, dry or sweet turn out fine. Of late I have found that a blender with some water added does a pretty good job. Well I too agree with all above, but if you are going to use sultanas / raisins, then use them to add body to your wine (grape concentrate is best imho) sultanas are best for white wines and raisins for reds, just be careful not to overdo it as you can result in a sherry like gloopy wine. 12 replies 15.8K views I often add chopped raisins or sultanas instead of or as well as grape concentrate to my musts, just wondered how you other folks chopped them. However, did you know that there lie differences between them? Raisins can actually be frozen to extend their shelf life quite a bit. Sort of like white wine vs red. Can I use sultanas instead of raisins? Because of their low moisture content, the texture of raisins does not actually change that much in the freezer. I love to make chutneys etc from whatever is available but loath and detest the texture and squishiness of sultanas, raisins and currants. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc. Either you can use a yeast substitute or you can make your own yeast from a commonplace pantry ingredient ��� raisins. Christmas cake is generally a very robust, highly customisable recipe. Sultanas are dried with the use of vegetable oil and acid and this is how they get their look. Sultanas are more delicate, thompsons are more robust (roughly speaking), so you can make a selection based on what you will be serving the bread with. I use 7 Oz of white raisins per gallon of pear wine or any fruit wine I deem too light body to have a ���good��� feel on my tongue. But be warned, this process takes eight days, so it's better if you anticipate your baking mood about a week before it happens. They call it muscavado in England, so you can use our brown sugar. Items that are mixed in to a cookie dough at the end of a recipe (such as chocolate chips, nuts, sultanas/golden raisins, peanut butter chips or regular raisins) generally don't affect the structure of the dough and are often interchangeable, as long as you keep to ��� What is the need for them in the first place, and if they are integral what could I use instead I often include sultanas when making a curry. Can you uses raisins in recipes instead of currants? The sultanas are much nicer than the seeded raisins, and I can't think it would be to the detriment of the Christmas pudding if you included all sultanas. Hi I'm going to try making my first mead today and due to the season, wanted to do something with some spice and cranberry flavor. Serve dried or moisten them up in hot water with both options likely to be of interest. I don't think of it as clever or sophisicated it's just the way I like it, that's what cooking is about. Difference between Raisins and Sultanas Raisins are popularly from what they call Muscatel kind; Sultanas usually came from the country of Turkey because that is where they are produced. Second tried a food processor with a metal blade but that was very messy and a bit of a disaster. If you can't find golden sultanas then you could use regular dried sultanas or raisins instead, though not currants as they are quite small and slightly less sweet. Currants are made from the champagne grapes, so you could use raisins or as dabrownman suggests, golden raisins, or a mix of black raisins and golden ones. Golden sultanas are added to provide a little sweetness and these are sometimes sold labelled as golden raisins. Sultanas, currants and raisins are all dried grapes of different varieties Sultanas, currents and raisins depending on the grape. I have read that you should put raisins in the mead for nutrients for the yeast. Currants are smallest, raisins larger and sultanas largest of all. Your email address. Currants Vs. Raisins Vs. Sultanas. I first started with a knife and board but that is very tedious. There's no right or ��� That distinction is not one that is often argued in the United States, as golden I added 1 cup of raisins instead to guarantee raisins in every bite. Pitted dates are usually a dollar or so more expensive and in some recipes, it If the flavors are more delicate, you could go with sultanas. I had an email from Katie that I can't answer, can anybody help? Some people don't like the big raisin bite and currants are a great way around that, they are smaller by far. If that perfect storm strikes where you feel like baking, but you don't have any yeast, you've got a couple of options. I would take some raisins and chop them up a bit, then measure out the amount that you need for the currants. The only time I made stollen, it had marzipan in it, but you could use ground almonds. You might have made use of currants, raisins, and sultanas in your cooking whenever you needed dried grapes for a recipe. You can use all types of raisins including the similar sultanas and currants, all offering important nutritional value; as there're high in fibre with protein. Or the flavor profile of your muffins and cookies. Our answer. Instead I use the amount of raisins/sultanas specified in the recipe, tot up the weight of all the other dried fruit and make it up with dried cranberries, dried chopped apricots, glacé cherries, chopped mixed peel, etc. I don���t think I���ve ever eaten a raisin scone or even one with sultanas. And before some boring individual observes that 'this is off-topic because it is about cookery, not the English language', I would also be interested to know if the origin of sultana has anything to do with the wife or concubine of a sultan . This makes freezing a great storage option, if you don���t regularly use raisins, and have the extra room. If it's Black currants that the recipe calls for, I'm going to say No��� Physically, there's no reason why you shouldn���t do it, but the flavor is Way different between the two. Very tedious you might have made use of vegetable oil and acid and is! You need to know about currants, sultanas, and raisins dried or moisten them up in water! 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