Raisins. Wrinkled, dehydrated fruit. Just the thought seems, well, a little ho-hum. Surprise! Despite their tiny size, raisins pack a beneficial and flavor-rich punch. When worked into holiday meals, these delicious and nutritious goodies could even get a jolly “Ho, Ho, Ho” out of Santa.
From a sprinkle on top of warm oatmeal to a chewy, sweet treat in cookies, raisins are long known as a nice addition to our favorite foods. Raisins are getting their due beyond just tasting sweet, however, as researchers are learning more about how they are good for us.
The vast majority of the raisins we eat are dehydrated Thompson seedless grapes grown in California. The U.S. ranks among the world’s largest producers of raisins and 100% of them are grown within a 60-mile radius of Fresno, California, according to the California Raisin organization, which represents growers and the industry.
Raisins are dried naturally in the sun without any added sugar, preservatives or juices. Through this dehydration process its nutrients are concentrated. In fact, they actually have more concentrated nutrients than grapes.
Although high in natural sugar, raisins are still a healthy choice. They tout potassium, magnesium, fiber, protein and phytochemicals, which are natural chemicals in plants linked to overall health benefits. Researchers in a 2020 article in “Nutrients,” a peer-reviewed journal on nutrition, pointed out a range of benefits linked to eating raisins, including a prebiotic effect on gut health and helping regulate appetite and blood sugar.
Plus, raisins are a low fat, cholesterol-free food with only 120 calories per serving. A quarter-cup of California raisins is equal to one serving of fruit.
All these benefits in a tiny, tasty morsel. Add a spark of good-for-you flavor to your holiday meals with raisin-starring recipes. Each recipe features traditional, comfort food flavors enjoyed during the holidays, as well as a few that are more health conscious.
Savory Cheddar-Raisin Muffins
A savory, delicious way to start the day and an easy recipe to make ahead when overnight holiday guests visit. Yields 12.
Ingredients:
2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
¼ cup butter or shortening
1 egg, beaten
1 cup grated cheddar cheese
¾ cup California raisins
1 cup milk
Directions:
Sift flour with baking powder, salt and paprika.
Cut in butter until mixture looks like fine crumbs.
Stir in remaining ingredients just until moistened.
Spoon into greased muffin pans.
Bake at 425° F for 25 minutes.
Warm Cinnamon-Raisin Apples
Thanks to its warm, gooey goodness, this is the perfect holiday side dish or dessert. Plus, it gets a stamp of approval from the American Heart Association. Serves 4, ½-cup portions.
Ingredients:
1 tablespoon light or dark brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (freshly grated preferred)
⅓ cup 100% apple juice and 2/3 cup 100% apple juice, divided for use
2 teaspoons canola or corn oil
2 medium Braeburn, Rome Beauty, or Golden Delicious apples, peeled (if desired), thinly sliced and patted dry.
2 tablespoons raisins (golden preferred)
¼ cup chopped walnuts, dry-roasted
Directions:
In a small bowl, stir together the brown sugar, cornstarch, cinnamon and nutmeg. Stir in ⅓ cup apple juice and set aside.
Heat a large skillet or wok over high heat and pour in the oil, swirling to coat the bottom. Cook the apples for 2-3 minutes, or until tender and lightly browned, stirring constantly.
Stir in the raisins and the remaining 2/3 cup of apple juice. Then, stir in the brown sugar mixture. Cook for 4-6 minutes or until the sauce is thickened, stirring constantly.
Just before serving, sprinkle with walnuts.
Edible “Wreath” of Tomatoes, Cheese and Basil with a Raisin-Herb Marinade
With red and green colors in a wreath design, this recipe is the perfect complement to a buffet table or holiday meal. Makes 6-8 servings.
Ingredients:
¾ cup of raisins
4 tablespoons of olive oil
3 tablespoons of balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
1 pound fresh mozzarella cut into ¼” slices or a package of pre-cut mozzarella
3 medium tomatoes cut into ¼” slices and halved
1 cup fresh basil leaves (about ½ bunch)
Cracked black pepper to taste
Directions:
Combine raisins, olive oil, balsamic vinegar, dried herbs and salt in a microwaveable bowl and stir.
Microwave the marinade on high for about 30 seconds until warm.
Stir again and place in the refrigerator to cool for at least 30 minutes. Marinade can be made ahead and refrigerated overnight for an even richer taste.
Wash and gently pat dry the basil. Then snip or pull off individual leaves.
On a round serving dish with a raised edge, arrange the tomatoes, cheese and basil leaves in an overlapping circular pattern keeping the center open so it forms a “wreath.”
To spotlight the leaves’ green color, tuck two to three basil leaves under the tomato slices and on top of the cheese slices.
Spoon the marinade evenly over the wreath and season with cracked black pepper. Serve immediately.
Pork Loin with Raisin Port Sauce
Tired of turkey and ham? Try this recipe featuring a delicious sauce that’s sure to please. Serves 6-8.
Ingredients for pork loin:
4-5 pound pork loin, trimmed. Leave some fat for flavor.
3 tablespoons of vegetable oil
Ingredients for rub:
2 teaspoons of paprika, mild or smoked
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne
Kosher salt
Pepper
Ingredients for sauce:
½ cup honey
½ cup unsalted butter
6 cloves garlic, chopped
1 shallot, chopped
1 cup port
Kosher salt
Pepper
Additional ingredients:
½ cup water
4 teaspoons cornstarch
1 ½ cups of raisins
Directions:
Pat the pork dry with a paper towel.
Combine 1 tablespoon of oil with all the rub ingredients. Season the pork by rubbing the mixture into the meat.
Heat remaining oil in a large pan over medium heat. Then, sear the pork on all sides, rotating to avoid burning, until it’s browned to a golden color.
Melt butter in the same pan used to cook the pork while scraping up any bits stuck to the pan.
Next, add garlic and the shallots and sauté for one minute until fragrant.
Stir in the remaining sauce ingredients and bring to a simmer for about 1 minute.
Place the seared pork in a 6-quart slow cooker. Pour the sauce over the pork, add the raisins, cover and cook on low heat for 2.5-3 hours.
Once cooked, place the pork on a serving dish and tent loosely with foil while it rests for 10 to 15 minutes.
While the pork rests, pour the juices from the slow cooker into a medium pot. Bring to a simmer over medium to high heat.
Mix two tablespoons of the juices with cornstarch using a fork to get rid of any lumps. Whisk the cornstarch mix into the sauce and let simmer for about 2 to 3 minutes or until it has thickened.
Slice the pork and drizzle with the port raisin sauce.
Pumpkin Raisin Bars
Cream cheese frosting plus pumpkin and raisins make this recipe the perfect sweet treat for enjoying traditional holiday flavors. Makes 48 bars.
Ingredients for bars:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoons cloves
1 cup oil
4 eggs
1 (15 ounce) can of pumpkin
½ cup chopped nuts
½ cup of Sun-Maid Raisins
Directions for bars:
Heat oven to 350° F. Grease 15”x10”x1” jelly roll pan.
Combine all bar ingredients, except nuts and raisins, in a large bowl.
Beat at low speed until moistened. Then, beat for 2 minutes at medium speed. Stir in nuts and raisins.
Pour into a greased pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool completely then spread cream cheese frosting over bars and store in the refrigerator.
Ingredients for frosting:
⅓ cup softened butter or margarine
1 (3 ounce) package softened cream cheese
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Directions for frosting:
Combine all frosting ingredients in a small bowl and beat until smooth.
Spread onto cooled bars and refrigerate.
Oatmeal Raisin Cookies
This traditional winter favorite features whole grains, raisins and Greek yogurt (a secret weapon for keeping cookies soft and moist). Makes 30 cookies.
Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/4 cup fat-free plain Greek yogurt
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups uncooked oats or rolled oats
1 cup dried raisins
Directions:
Preheat oven to 350° F. Cover two cookie sheets with parchment paper.
Combine flour, baking powder, cinnamon, baking soda and salt together in a small bowl.
Combine brown sugar, yogurt, oil, egg and vanilla in a large bowl. Add in flour mixture to make blended dough. Stir in oats and raisins.
Drop mixture by rounded teaspoonfuls two inches apart on prepared cookie sheets.
Bake for 12 minutes until lightly browned. Do not over bake.
Slide cookies off parchment paper after baking.
