15 Raisin Recipes That Go Beyond Dessert

Raisins are one of those love/hate ingredients. There are a few recipes that wouldn’t be the same without them (like oatmeal raisin cookies), and a lot more where most people wish they weren’t there at all (like carrot cake). We’ve been known to skip them in lieu of more universally palatable options like cranberries or dried apricots, but let it be known, we do LOVE raisins. Their tangy-sweet flavor is great in desserts, of course, but truth is, we might actually like them better in savory recipes. Check out our 15 raisin recipes for a variety of desserts, mains, side dishes and snacks—we might just sway you on this dried fruit after all.

When you think of raisins, do you imagine those little red boxes you ate as a kid? A little gritty, a little sticky, they’re not something you’re likely seeking out when you’re cooking at home as an adult. Those raisins have a time and a place, but there are so many more options out there too. Some popular options available at most stores include golden raisins, green raisins, currents, and more, so familiarize yourself with what’s on offer and figure out your favorite. Our top tip for all kinds that have maybe been on the shelf for too long (which, let’s be honest, is a lot of them): Avoid the plague of distractingly over-dried, tough and chewy raisins by soaking ‘em. Plumping them up in a little water (or milk or broth, depending on your end game) will go a long way to helping those dried fruits be more pleasant in your final product.

Craving a sweet dessert or breakfast? Check out our cinnamon swirl bread or our morning buns for a more involved project, or our carrot cake bread or our bread pudding for something a little easier. Then try adding raisins to any of your favorite cookies, breads, or carb-heavy breakfasts—you never know, you might discover a new favorite combo.

Not a big sweets person? Don’t write off raisins just yet—they add depth and contrast to savory recipes too. Our Indian chicken biryani, our Moroccan carrot salad, our Sicilian caponata, or our Mexican chiles en nogada are all great examples… that many different cultures can’t be wrong! Truly, keep a container of your favorite raisins near your stove, and next time you’re cooking, consider throwing a handful in. We’re always pleasantly surprised by their flavor, and think you will be too.