In a recent post I made an offhand comment about plumping raisins, and someone asked about this. This is such a basic little technique that I take it for granted, but when I first learned it it made such a difference! Here's what I do to my raisins, and why I do it.
Tip: How To Plump Up Your Raisins
Raisins are dried fruit, as we all know, and sometimes they can be very dry indeed. Most raisins are these tiny little shriveled lumps with hard ridges and a chewy texture. While raisins are almost invariably delicious, it can be pleasant to change that hard, chewy texture into something softer.
So whenever I use raisins in baked goods or salads (like this Swiss chard salad with raisins and walnuts) I plump up my raisins first.
This is very simple. Put your raisins in a small bowl, and cover with boiling water. Let them steep for 5-10 minutes (or however long you've got) and then drain them thoroughly. You will find that they are much plumper, juicier, and softer.
There are many variations on this. When I am making certain salads I will use hot orange juice instead of water, and heat the raisins together with the juice and a little honey in the microwave. Then I will put them in the fridge with the bowl covered by a plate. As they cool they soak up all the juices and become extremely sweet and juicy.
When I use raisins in baking I plump them up with a combination of hot water, butter, and rum or bourbon, which makes them sweetly boozy.
It's such a quick, easy little trick; just steep them while you're washing the salad or mixing the dough. But it's one of those little touches that can make a real difference in the final quality of the dish.
Do you ever plump up your raisins? How do you do it?
Related: In Praise of Raisins
(Image: Faith Durand)
Comments (9)
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Whenever I make a Cuban picadillo I'm sure to make it a little saucier. Then I throw raisins in during the last ten minutes. They soak up the sauce and add beautifully to the garlic, ground beef, olives and spices!
view jrboitel's profile
I do this too. I put mine in a little bowl with some bourbon and microwave a minute or so, then let stand for at least a half hour.
view Nikita's profile
I once made an apple and cider cake that told you to soak the sultanas overnight in the cider - it was delicious!
view afeitar's profile
One of my favorite Thanksgiving stuffing recipes uses dried currants plumped in sherry. That extra detail makes all the difference!
view sonnyboy's profile
A must for rum-raisin ice cream of course. Warm the rum, pour over golden raisins, toss in a couple of long strips of orange peel, and leave out on the counter overnight. I've never had better.
view jm chen's profile
When I'm making a couscous I boil the raisins in whatever spiced up stock and veggies I'm using. They get really juicy!
view lz256's profile
Yes, yes and yes! I do this and depending on what I am putting the dried fruit in (salads, baked goods, etc.) the soaking mixture may vary between hot water, alcohol, juice or vinegar.
view rosebud's profile
I always plump mine in hot rum, the Czech Tuzemak to be exact, which is no longer allowed to be called "Rum" due to EU regulations, and the fact that it is made from sugar beets instead of sugar cane.
Tuzemak is the secret ingredient for all Czech confections (something the cookbooks don't tell you), as it is particularly fragrant.
view mschatelaine's profile
Grandma's recipe just calls for water, but I like to use apple cider to plump the raisins when I'm making pumpkin bread.
view jenbut's profile