Ellyn
Veteran
These used to be one of my least favorite dried fruits. I love fresh grapes. I like grape jelly and jam. Raisins, though...?
Lately I've wondered about the different varieties. For the dark ones, that's what I see the most and that's what I'm used to. But what about white or golden raisins? Do they taste differently enough to get called for different recipes than the dark raisins would be used in? Or can they be used in the same recipe but just being something different to it than the most common variety?
Lately I've wondered about the different varieties. For the dark ones, that's what I see the most and that's what I'm used to. But what about white or golden raisins? Do they taste differently enough to get called for different recipes than the dark raisins would be used in? Or can they be used in the same recipe but just being something different to it than the most common variety?