7 Raisins Recipes: Sweeten Up Regular Dishes With Healthy Sugar Alternative 2022

Raisins are obtained by drying grapes (green or black), either in sun or in driers, and look like golden, green or black gems. Raisins may be eaten raw or used in cooking, baking and brewing. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless.

The numerous health benefits of raisins include relief from constipation, acidosis, anemia, fever, and sexual weakness. Raisins also help in weight gain, eye care, dental care, and bone health.

Raisins are also one of the top sources of the trace mineral, boron, which is turning out to be critical for raising testosterone levels in men, preventing calcium loss and for optimum bone health. Raisins are low in sodium and contain no cholesterol. New research has shown, despite having a high concentration of sugars, raisins fight bacteria in the mouth that cause cavities and gum disease.

If possible, purchase raisins that are sold in bulk or in transparent containers so that you can judge their quality, checking to see that they are moist and undamaged. When buying raisins in a sealed, opaque container, make sure that the container is tightly sealed and that they are produced or packaged by a reputable company.

Source: www.wikipedia.org, www.whfoods.org, www.organicfacts.net

Image by Pawel Kuzniar available under the Creative Commons Attribution-Share Alike 3.0 Unported license.

Curried Rice With Raisins, Apricots And Almonds

1 medium onion , finely chopped
3 cloves garlic , finely chopped
3 tablespoons olive oil
7 teaspoons curry powder
2 cups long grain white rice
3 1/4 cups chicken broth
1 teaspoon salt
3/4 cup raisins
2/3 cup slivered almond , toasted
1/2 cup chopped dried apricot

Prep Time: 20 mins
Cook Time: 28 mins
Total Time: 48 mins

1. In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
2. Add curry powder and rice and cook,stirring, for 1 minute.
3. Add chicken broth and salt.
4. Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
5. Reduce heat to as low as possible.
6. Cook,covered,about 10-15 minutes more.
7. Remove from heat.
8. Let stand 5 minutes.
9. Stir in raisins, apricots and almonds and serve.

Servings: 8

Moroccan Chicken and Raisins for 2

1 tablespoon oil
1/4 cup onion , chopped
1 garlic clove , minced
salt and pepper
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 dash nutmeg
1 pinch cayenne
1/2 teaspoon vanilla extract
1/2 cup tomato , diced
1/2 cup raisins
1/4 cup almonds
1 cup chickpeas , cooked
1 boneless skinless chicken breast , chopped into bites size pieces

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

Servings: 2

Ham & Raisin Pasta

1 (1 lb) box rotini pasta
1 1/2 cups cooked ham , about 1/2 lb, slivered
1 teaspoon garlic , finely chopped
1/4 cup virgin olive oil
2 tablespoons unsalted butter
3/4 cup dark raisin
1/2 cup walnuts , coarsely chopped
1/4 cup fresh parsley , chopped
1 tablespoon pimiento , chopped
2 tablespoons parmesan cheese (optional)

Prep Time: 0 mins
Cook Time: 10 mins
Total Time: 10 mins

1. Cook the rotini according to the directions on the box.
2. Meanwhile, saute the ham & garlic in oil & butter for 3 minutes, then add the last 4 ingredients & saute 3 minutes longer.
3. Toss the ham/raisin mixture with the drained, hot pasta.
4. If desired, top with grated Parmesan cheese.

Servings: 4

Green Kale With Raisins & Toasted Pine Nuts

1/4 cup toasted pine nuts
3/4 lb green kale , washed, stems removed, and shredded
2 teaspoons olive oil
2 cups water
4 garlic cloves , minced
1/3 cup raisins
salt & pepper

Prep Time: 10 mins
Cook Time: 10 min
Total Time: 20 mins

1. To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
2. Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
3. Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
4. The raisins should be glossy and slightly puffed.
5. Add kale, stir, season and saute until heated through.
6. Garnish with the pine nuts and serve.

Servings: 2-3

Moroccan Venison (Beef) Tagine W/ Dried Mango & Raisins

1 1/2 lbs venison , cut into 1-inch cubes (or beef)
3 teaspoons olive oil , divided
1 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon ground ginger
1 pinch saffron (as much as you’d like)
1 onion , sliced vertically
1 garlic clove , minced
1 3/4 cups vegetable stock
1 cinnamon stick
1/2 cup golden raisin
2/3 cup dried mango , chopped
1 teaspoon harissa (may also use berbere spice mix)

Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins

1. Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
2. Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock — if yours is a different size you may want to adjust the recipe accordingly).
3. Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
4. Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
5. Add cinnamon stick and cook 5 hours on LOW.
6. After 5 hours, stir stew and add raisins, mango, and harissa.
7. Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.

Servings: 4

Cashew Raisin Rice Pilaf

3 tablespoons low fat butter
1 1/2 cups uncooked long grain white rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
3/4 cup uncooked wild rice
2 cups frozen green peas
1 (4 ounce) jar diced pimento peppers, drained
1 cup cashews
1 teaspoon salt
ground black pepper to taste

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

1. Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
2. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

Servings: 12

Apple Peanut Spinach Salad

2 (6 ounce) packages fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon agave syrup
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt

Prep Time: 15 mins
Total Time: 15 mins

In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Servings: 6

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