Sultana raisins were originally the product of the Sultana grape, which grew in Turkey. But in this country, 95% of the grapes used for raisin production are the Thompson Seedless variety, which dry and darken in the sunlight, producing the common raisin. The same variety of grape, however, treated with sulphur dioxide and heated artificially stays lighter, moister, and plumper, and these are what are sold here as golden raisins or sultanas. Theoretically, sultanas are sweeter and less acid than other raisins.
Sweet and delicious, sultanas make a great snack just as they are, or can be used to add flavour to almost any recipe. They make a great addition to your homemade granola mix, trail mix or sprinkled over cereal. You can also add them to most baked goods, including bread, muffins and cookies. The texture and sweetness of the raisins also makes them a great addition to poultry stuffing, rice or couscous, or cooked alongside meats.
Sultana raisins are a high-energy, low-fat snack that are rich in antioxidants and also provide many necessary vitamins and minerals.
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