Raisin Your Recipes

  • Balsamic Raisin Sauce
    Serve this sauce over roasted vegetables such as carrots, zucchini, broccoli, squash or cauliflower to make eating your vegetables a sweet and savory new experience. With no fat, it’s a great alternative to cheese sauce.

    Ingredients

    • 3/4cup chicken broth
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons frozen apple juice concentrate, thawed
    • 1 teaspoon cornstarch
    • 1/2 cup Sun-Maid Natural Raisins
    • 1/4 teaspoon dried thyme leaves
      • Preparation

        • COMBINE all ingredients in small saucepan. Mix well.
        • COOK over medium heat until mixture boils.
        • COOK 10 minutes, until mixture is thick and reduced.
        • POUR mixture in food processor or blender. Process until raisins are chopped.
        • SERVE over roasted or grilled vegetables.

        Nutrition

        Makes 4 servings (8 tablespoons).

        Nutrients per Serving (2 tablespoons): Calories 101; Protein 0.7g; Fat 0.1g (Sat. Fat 0g); Carbohydrates 23g; Dietary Fiber 1.5g; Cholesterol 0mg; Sodium 190mg
  • Banana_Raisin_Loaf455x455NB

    Ingredients

    • 1/3cup butter or margarine, melted
    • 2/3 cup granulated sugar
    • 2 large eggs
    • 1 cup (2 medium) mashed ripe bananas
    • 3 tablespoons milk
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 package (1 cup) Sun-Maid Baking Raisins or 1 cup Sun-Maid Natural Raisins
    • 1/2 cup chopped walnuts

    Preparation

    • HEAT oven to 350 F. Grease a 9×5-inch loaf pan.
    • COMBINE butter, sugar and eggs; beat until well blended.
    • STIR in banana and milk.
    • COMBINE flour, baking powder, baking soda and salt.
    • ADD to banana mixture; stir just until dry ingredients are moistened.
    • FOLD in raisins and walnuts.
    • SPOON batter into greased pan.
    • BAKE for 55 to 60 minutes or until toothpick inserted in center comes out clean.
    • COOL in pan 10 minutes. Remove from pan and cool on wire rack.

    Banana Raisin Peanut Bread: Reduce butter to 3 tablespoons. Add 1/3 cup peanut butter to butter and sugar mixture. Substitute 1/2 cup chopped roasted peanuts for walnuts.

    Nutrition

    Number of Servings: 14 (one slice per serving)

    Per Serving: 225.5 calories, 8.2 g fat (3.4 g fat, sat), 38.6 mg cholesterol, g protein, 35.9 g carbohydrate, 164.5 mg sodium, 1.6 g fiber

    1. Marla says:

      Hello,

      What are the sugar grams per slice for the Banana Raisin loaf?

      Thanks!

  • Bountiful Health Salad
    A bounty from the garden enhanced with
    Sun-Maid raisins.

    Ingredients

    Salad:
    • 1 head red leaf lettuce, torn in pieces and chilled
    • 1 tomato, cut into wedges
    • 1 cup alfalfa sprouts
    • 1 cup Sun-Maid Natural Raisins
    • 1 cup croutons
    • 1/2 cup sliced carrots
    • 1/2 cup sliced celery
    • 1/3 cup sunflower nuts
    • 1/4 cup sliced green onions
    • Salt and pepper

    Dressing:
    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar
    • 1 tablespoon mustard
    • 1 teaspoon basil
    • 1 small clove garlic, minced

    Preparation

    • COMBINE all salad ingredients except salt and pepper.
    • COMBINE all dressing ingredients; blend well.
    • POUR dressing over salad; add salt and pepper to taste.
    • TOSS well; serve immediately.

    Nutrition

    Number of Servings: 6

    Per Serving: 241.1 calories, 13.7 g fat ( 1.7 g fat, sat), 0 mg cholesterol, 4.3 g protein,28.7 g carbohydrate, 127.2 mg sodium, 3.2 g fiber

    Gluten Free

  • Breakfast Bars
    Individually wrapped and stored, these bars are the perfect "portable" breakfast in the car or on the bus.

    Ingredients

    • 3/4 cup all-purpose flour
    • 3/4 cup toasted wheat germ
    • 1/4 cup sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon cinnamon
    • 1/4 cup butter or margarine, melted
    • 1/4 cup honey
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1 cup Sun-Maid Natural Raisins
    • 1/2 cup chopped walnuts

    Preparation

    • HEAT oven to 350 F.
    • GREASE an 8-inch square pan.
    • COMBINE flour, wheat germ, sugar, baking powder and cinnamon in a medium bowl.
    • STIR in butter, honey, egg and vanilla; mix well.
    • STIR in raisins and walnuts.
    • PRESS mixture firmly into greased pan.
    • BAKE for 20 to 25 minutes or until lightly browned.
    • COOL completely before slicing. Bars may be slightly crumbly.

    Nutrition

    Makes 10 bars.

    Number of Servings: 10 (1 bar each)

    Per Serving: 241 calories, 9.9 g fat ( 3.6 g fat, sat), 31 mg cholesterol, 5 g protein, 36.1 g carbohydrate, 69.1 mg sodium, 2.4 g fiber

  • Broccoli Pasta Toss
    Natural raisins give this pasta salad a delightful twist. Full of flavor and texture, our fruit and vegetable pasta salad is packed with Vitamin C and health-promoting antioxidants.

    Ingredients

    • 1 cup small broccoli florets
    • 1-1/4 cups cooked shell pasta
    • 1/2 cup Sun-Maid Natural Raisins
    • 1/3 cup chopped red onion
    • 1/4 cup chopped red bell pepper

    Dressing:
    • 1/3 cup reduced-calorie mayonnaise
    • 1 tablespoon cider vinegar
    • 1/2 teaspoon sugar
    • salt and pepper

    Preparation

    • COMBINE all salad ingredients.
    • COMBINE all dressing ingredients and BLEND well.
    • POUR dressing over salad. ADD salt and pepper to taste. TOSS and serve.

    Nutrition

    Makes 4 servings.

    Nutrients per Serving (approx. 1 cup): Calories 200; Protein 3g; Fat 7g (Sat. Fat 1.5g); Carbohydrate 30g; Dietary Fiber 2g; Cholesterol 5mg; Sodium 170mg

    Daily Values: Vitamin C 60% * Vitanmin A 15% * Dietery Fiber 10%

  • Butternut Squash with Garbanzos
    Raisins add just the right touch of sweetness to this ginger-spiced vegetarian dish.

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, thinly sliced
    • 2 cloves garlic, chopped
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1-1/2 cups vegetable broth
    • 2 cups peeled and cubed butternut squash (about 10 ounces)
    • 1 can (15 oz.) garbanzo beans, rinsed and drained
    • 1/2 cup Sun-Maid Natural Raisins or Golden Raisins
    • cooked rice

    Preparation

    • HEAT olive oil in a medium saucepan on medium heat.
    • ADD onion and cook until softened and lightly browned, about 10 minutes.
    • ADD garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
    • ADD broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
    • ADD in garbanzo beans and raisins; heat through. Serve over rice.

    Nutrition

    Number of Servings: 4

    Per Serving: 225.9 calories, 5.3 g fat (0.6 g fat, sat), 0 mg cholesterol, 6.3 g protein, 42 g carbohydrate, 340.2 mg sodium, 3.2 g fiber

    Gluten Free

  • Cool Turkey Pitas

    Ingredients

    • 2 cups coarsely chopped cooked turkey
    • 1/2 cup diced celery
    • 1/2 cup diced red apple
    • 1/3 cup Sun-Maid Natural Raisins
    • 1/3 cup low-fat plain yogurt or reduced-calorie mayonnaise
    • 6 small lettuce leaves
    • 3 pita breads (6 inch), halved
    • salt and pepper

    Preparation

    • COMBINE turkey, celery, apple, raisins and yogurt in a medium bowl. SEASON with salt and pepper to taste.
    • PLACE 1 lettuce leaf in each pita half.
    • FILL pitas with turkey mixture, dividing evenly.

    Nutrition

    Makes 6 servings.

    Nutrients per serving: Calories 210; Protein 17g; Fat 3g (Sat. Fat 1g); Carbohydrate 27g; Dietary Fiber 2g; Cholesterol 35mg; Sodium 210mg

  • Crunchy Raisin Bread French Toast
    Cholesterol-free French toast? Here it is – enjoy! Raisin bread makes great French toast. The cereal coating adds a delightful crunch as well as whole-grain goodness. Plus, you’ll jump-start your day with iron and vitamin B12 for healthy blood and nerve cells, and lots of fiber to fill you up.

    Ingredients

    • 3/4 cup egg substitute or 3 eggs
    • 1/3 cup skim milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons powdered sugar
    • 1/8 teaspoon ground nutmeg
    • 2 cups whole grain wheat and barley cereal or coarsely crushed bran flakes
    • 8 slices Sun-Maid Raisin Bread
    • Powdered sugar for topping (optional)

    Preparation

    • MIX egg substitute, milk, vanilla, powdered sugar and nutmeg in pie plate.
    • PLACE cereal in another pie plate.
    • SPRAY 12-inch nonstick skillet generously with cooking spray. Heat over medium heat.
    • DIP both sides of 4 slices of the bread in egg mixture, then in cereal.
    • COOK 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, spraying skillet each time.
    • SERVE topped with powdered sugar, if desired.

    Nutrition

    Makes 4 servings.

    Nutrients per Serving (made with egg substitute): Calories 390; Protein 16g; Fat 3.3g (Sat. Fat 0.6g); Carbohydrate 80g; Dietary Fiber 8.3g; Cholesterol 0mg; Sodium 608mg

    Daily Values: Iron 100%

  • Fresno-Valley Zucchini and Raisins Pizza

    Ingredients

    • 1 tablespoon olive oil
    • 1 large clove garlic, minced or pressed
    • 1 teaspoon grated lemon zest
    • 1 small zucchini (about 1x7 inches)
    • 1 large or 2 small Valley Lahvosh round flat bread
    • 1/2 cup (4 ounces) crumbled feta cheese or soft goat cheese
    • 1/3 cup Sun-Maid Natural Raisins
    • 1/4 cup shredded Parmesan cheese
    • 1 tablespoon pine nuts

    Preparation

    • PREHEAT oven to 375ºF.
    • COMBINE olive oil, garlic and lemon zest in a medium bowl.
    • SLIDE a vegetable peeler firmly along the length of the zucchini to make thin “ribbons”. Mix zucchini ribbons thoroughly with olive oil mixture.
    • CRUMBLE feta or spread goat cheese evenly over lahvosh.
    • SPRINKLE raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.
    • BAKE on oven rack or a baking sheet for 10 minutes or until cheese is melted.

    Nutrition

    Number of Servings: 4

    Per Serving: 328 calories, 17.2 g fat ( 6.4 g fat, sat), 30.9 mg cholesterol, 12.4 g protein, 32.6 g carbohydrate, 730.1 mg sodium, 1.9 g fiber

  • Raisin Carrot Salad

    Ingredients

    • 1-1/2 cups grated carrots
    • 1 cup Sun-Maid Natural Raisins
    • 1/2 cup thinly sliced celery
    • 1/2 cup chopped walnuts (optional)
    • 1/3 cup mayonnaise or plain yogurt

    Preparation

    • COMBINE all ingredients and toss well.
    • COVER and refrigerate until chilled.

    Curry Raisin Carrot Salad:
    Stir in 1 teaspoon curry powder with the mayonnaise.

    Smoked Turkey and Curry Raisin Carrot Pita:
    Make Curry Raisin Carrot Salad. Fill pita pocket bread halves with slices of smoked turkey from the deli, fresh spinach leaves and Curry Raisin Carrot Salad.

    Nutrition

    Makes 6 servings

    Nutrients per Serving (Raisin Carrot Salad): Calories 260; Protein 4g; Fat 16g (Sat. Fat 2g); Carbohydrate 25g; Dietary Fiber 3g; Cholesterol 5mg; Sodium 105mg

    Nutrients per Serving (Raisin Carrot Salad with Pita): Calories 360; Protein 7g; Fat 16g (Sat. Fat 2g); Carbohydrate 47g; Dietary Fiber 4g; Cholesterol 5mg; Sodium 320mg

  • Raisin Energy Snacks
    Kids and grown-ups alike will love these chewy raisin granola snacks. They're so easy to make and so much fun to eat, they'll soon become your most requested recipe.

    Ingredients

    • 4 egg whites (or 2 whole eggs)
    • 1/4 cup sugar
    • 4 teaspoons vegetable oil
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon vanilla extract
    • 1-2/3 cups plain no added fat or low fat granola (see note below)
    • 1 cup Sun-Maid Natural Raisins
    • 3 tablespoons toasted wheat germ
    • 3 tablespoons raw sunflower kernels
    • 4 tablespoons sesame seeds

    Preparation

    • In a large bowl, BEAT egg whites and sugar with whisk until smooth.
    • BEAT in oil, cinnamon and extract.
    • STIR in remaining ingredients; blend well.
    • Generously COAT 13 x 9-inch baking pan with nonstick cooking spray.
    • TURN raisin mixture into pan; pat to even layer.
    • BAKE at 300 F for 20 to 25 minutes or until golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely.
    • CUT into 4 dozen bite-sized pieces.
    • STORE in an airtight container or pack in small plastic bags for on-the-go snacking.

    * If granola is in large clusters, place in plastic bag and crush with rolling pin before measuring.

    Snack Mix: Combine Raisin Snacks with one or more of the following: Sun-Maid Dried Apricots or Dried Apples, roasted almonds, peanuts or cashews, banana chips.

    Tip: When there is not time to sit down to breakfast, bag these Raisin Snacks for a good breakfast on the go.

    Nutrition

    Makes 4 dozen bite-size pieces.

    Nutrients per Serving (1 piece): Calories 40; Protein 1g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber .5g; Cholesterol 0mg; Sodium 15mg

  • Raisin-Apple Granola

    Ingredients

    • 1 cup packed brown sugar
    • 6 tablespoons butter or margarine
    • 1/3 cup honey
    • 4 cups uncooked oats
    • 2 cups crisp rice cereal
    • 4 teaspoons ground cinnamon
    • 2 cups sliced blanched almonds
    • 2 cups Sun-Maid Natural Raisins
    • 1 cup Sun-Maid Washington Apples

    Preparation

    • ARRANGE oven racks in center and upper third of oven. Heat oven to 350 degrees F. Line 2 jelly-roll pans with foil or silicone baking liners.
    • HEAT sugar, butter and honey in a medium saucepan over medium-high heat about 5 minutes until butter is melted and sugar is dissolved.
    • COMBINE oats, rice cereal, cinnamon and almonds in a large bowl. Pour melted butter mixture over oat mixture and toss to coat. Divide and spread mixture between prepared pans.
    • BAKE 20 to 25 minutes, stiring every 10 minutes, rotating sheets between racks until granola is toasted.
    • COOL granola on pans, 5 minutes, then transfer to a large bowl. Stir in raisins and apples and cool completely.

    Make-Ahead Tip: Granola can be made ahead. Store at room temperature in resealable plastic storage bags up to 2 weeks.

    Nutrition

    Makes 14 cups.

    Per 1/2 cup Serving: 237 calories, 7.6 g fat (2.1 g fat, sat), 7 mg cholesterol, 5.7 g protein, 39.3 g carbohydrate, 47 mg sodium, 3.9 g fiber
  • Breakfast Bars
    Individually wrapped and stored, these bars are the perfect "portable" breakfast in the car or on the bus.

    Ingredients

    • 3/4 cup all-purpose flour
    • 3/4 cup toasted wheat germ
    • 1/4 cup sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon cinnamon
    • 1/4 cup butter or margarine, melted
    • 1/4 cup honey
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1 cup Sun-Maid Natural Raisins
    • 1/2 cup chopped walnuts

    Preparation

    • HEAT oven to 350 F.
    • GREASE an 8-inch square pan.
    • COMBINE flour, wheat germ, sugar, baking powder and cinnamon in a medium bowl.
    • STIR in butter, honey, egg and vanilla; mix well.
    • STIR in raisins and walnuts.
    • PRESS mixture firmly into greased pan.
    • BAKE for 20 to 25 minutes or until lightly browned.
    • COOL completely before slicing. Bars may be slightly crumbly.

    Nutrition

    Makes 10 bars.

    Number of Servings: 10 (1 bar each)

    Per Serving: 241 calories, 9.9 g fat ( 3.6 g fat, sat), 31 mg cholesterol, 5 g protein, 36.1 g carbohydrate, 69.1 mg sodium, 2.4 g fiber

  • Broccoli Pasta Toss
    Natural raisins give this pasta salad a delightful twist. Full of flavor and texture, our fruit and vegetable pasta salad is packed with Vitamin C and health-promoting antioxidants.

    Ingredients

    • 1 cup small broccoli florets
    • 1-1/4 cups cooked shell pasta
    • 1/2 cup Sun-Maid Natural Raisins
    • 1/3 cup chopped red onion
    • 1/4 cup chopped red bell pepper

    Dressing:
    • 1/3 cup reduced-calorie mayonnaise
    • 1 tablespoon cider vinegar
    • 1/2 teaspoon sugar
    • salt and pepper

    Preparation

    • COMBINE all salad ingredients.
    • COMBINE all dressing ingredients and BLEND well.
    • POUR dressing over salad. ADD salt and pepper to taste. TOSS and serve.

    Nutrition

    Makes 4 servings.

    Nutrients per Serving (approx. 1 cup): Calories 200; Protein 3g; Fat 7g (Sat. Fat 1.5g); Carbohydrate 30g; Dietary Fiber 2g; Cholesterol 5mg; Sodium 170mg

    Daily Values: Vitamin C 60% * Vitanmin A 15% * Dietery Fiber 10%

  • Cool Turkey Pitas

    Ingredients

    • 2 cups coarsely chopped cooked turkey
    • 1/2 cup diced celery
    • 1/2 cup diced red apple
    • 1/3 cup Sun-Maid Natural Raisins
    • 1/3 cup low-fat plain yogurt or reduced-calorie mayonnaise
    • 6 small lettuce leaves
    • 3 pita breads (6 inch), halved
    • salt and pepper

    Preparation

    • COMBINE turkey, celery, apple, raisins and yogurt in a medium bowl. SEASON with salt and pepper to taste.
    • PLACE 1 lettuce leaf in each pita half.
    • FILL pitas with turkey mixture, dividing evenly.

    Nutrition

    Makes 6 servings.

    Nutrients per serving: Calories 210; Protein 17g; Fat 3g (Sat. Fat 1g); Carbohydrate 27g; Dietary Fiber 2g; Cholesterol 35mg; Sodium 210mg

  • Crunchy Raisin Bread French Toast
    Cholesterol-free French toast? Here it is – enjoy! Raisin bread makes great French toast. The cereal coating adds a delightful crunch as well as whole-grain goodness. Plus, you’ll jump-start your day with iron and vitamin B12 for healthy blood and nerve cells, and lots of fiber to fill you up.

    Ingredients

    • 3/4 cup egg substitute or 3 eggs
    • 1/3 cup skim milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons powdered sugar
    • 1/8 teaspoon ground nutmeg
    • 2 cups whole grain wheat and barley cereal or coarsely crushed bran flakes
    • 8 slices Sun-Maid Raisin Bread
    • Powdered sugar for topping (optional)

    Preparation

    • MIX egg substitute, milk, vanilla, powdered sugar and nutmeg in pie plate.
    • PLACE cereal in another pie plate.
    • SPRAY 12-inch nonstick skillet generously with cooking spray. Heat over medium heat.
    • DIP both sides of 4 slices of the bread in egg mixture, then in cereal.
    • COOK 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, spraying skillet each time.
    • SERVE topped with powdered sugar, if desired.

    Nutrition

    Makes 4 servings.

    Nutrients per Serving (made with egg substitute): Calories 390; Protein 16g; Fat 3.3g (Sat. Fat 0.6g); Carbohydrate 80g; Dietary Fiber 8.3g; Cholesterol 0mg; Sodium 608mg

    Daily Values: Iron 100%

  • Raisin Carrot Salad

    Ingredients

    • 1-1/2 cups grated carrots
    • 1 cup Sun-Maid Natural Raisins
    • 1/2 cup thinly sliced celery
    • 1/2 cup chopped walnuts (optional)
    • 1/3 cup mayonnaise or plain yogurt

    Preparation

    • COMBINE all ingredients and toss well.
    • COVER and refrigerate until chilled.

    Curry Raisin Carrot Salad:
    Stir in 1 teaspoon curry powder with the mayonnaise.

    Smoked Turkey and Curry Raisin Carrot Pita:
    Make Curry Raisin Carrot Salad. Fill pita pocket bread halves with slices of smoked turkey from the deli, fresh spinach leaves and Curry Raisin Carrot Salad.

    Nutrition

    Makes 6 servings

    Nutrients per Serving (Raisin Carrot Salad): Calories 260; Protein 4g; Fat 16g (Sat. Fat 2g); Carbohydrate 25g; Dietary Fiber 3g; Cholesterol 5mg; Sodium 105mg

    Nutrients per Serving (Raisin Carrot Salad with Pita): Calories 360; Protein 7g; Fat 16g (Sat. Fat 2g); Carbohydrate 47g; Dietary Fiber 4g; Cholesterol 5mg; Sodium 320mg

  • Raisin-Apple Granola

    Ingredients

    • 1 cup packed brown sugar
    • 6 tablespoons butter or margarine
    • 1/3 cup honey
    • 4 cups uncooked oats
    • 2 cups crisp rice cereal
    • 4 teaspoons ground cinnamon
    • 2 cups sliced blanched almonds
    • 2 cups Sun-Maid Natural Raisins
    • 1 cup Sun-Maid Washington Apples

    Preparation

    • ARRANGE oven racks in center and upper third of oven. Heat oven to 350 degrees F. Line 2 jelly-roll pans with foil or silicone baking liners.
    • HEAT sugar, butter and honey in a medium saucepan over medium-high heat about 5 minutes until butter is melted and sugar is dissolved.
    • COMBINE oats, rice cereal, cinnamon and almonds in a large bowl. Pour melted butter mixture over oat mixture and toss to coat. Divide and spread mixture between prepared pans.
    • BAKE 20 to 25 minutes, stiring every 10 minutes, rotating sheets between racks until granola is toasted.
    • COOL granola on pans, 5 minutes, then transfer to a large bowl. Stir in raisins and apples and cool completely.

    Make-Ahead Tip: Granola can be made ahead. Store at room temperature in resealable plastic storage bags up to 2 weeks.

    Nutrition

    Makes 14 cups.

    Per 1/2 cup Serving: 237 calories, 7.6 g fat (2.1 g fat, sat), 7 mg cholesterol, 5.7 g protein, 39.3 g carbohydrate, 47 mg sodium, 3.9 g fiber
  • Balsamic Raisin Sauce
    Serve this sauce over roasted vegetables such as carrots, zucchini, broccoli, squash or cauliflower to make eating your vegetables a sweet and savory new experience. With no fat, it’s a great alternative to cheese sauce.

    Ingredients

    • 3/4cup chicken broth
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons frozen apple juice concentrate, thawed
    • 1 teaspoon cornstarch
    • 1/2 cup Sun-Maid Natural Raisins
    • 1/4 teaspoon dried thyme leaves
      • Preparation

        • COMBINE all ingredients in small saucepan. Mix well.
        • COOK over medium heat until mixture boils.
        • COOK 10 minutes, until mixture is thick and reduced.
        • POUR mixture in food processor or blender. Process until raisins are chopped.
        • SERVE over roasted or grilled vegetables.

        Nutrition

        Makes 4 servings (8 tablespoons).

        Nutrients per Serving (2 tablespoons): Calories 101; Protein 0.7g; Fat 0.1g (Sat. Fat 0g); Carbohydrates 23g; Dietary Fiber 1.5g; Cholesterol 0mg; Sodium 190mg
  • Banana_Raisin_Loaf455x455NB

    Ingredients

    • 1/3cup butter or margarine, melted
    • 2/3 cup granulated sugar
    • 2 large eggs
    • 1 cup (2 medium) mashed ripe bananas
    • 3 tablespoons milk
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 package (1 cup) Sun-Maid Baking Raisins or 1 cup Sun-Maid Natural Raisins
    • 1/2 cup chopped walnuts

    Preparation

    • HEAT oven to 350 F. Grease a 9×5-inch loaf pan.
    • COMBINE butter, sugar and eggs; beat until well blended.
    • STIR in banana and milk.
    • COMBINE flour, baking powder, baking soda and salt.
    • ADD to banana mixture; stir just until dry ingredients are moistened.
    • FOLD in raisins and walnuts.
    • SPOON batter into greased pan.
    • BAKE for 55 to 60 minutes or until toothpick inserted in center comes out clean.
    • COOL in pan 10 minutes. Remove from pan and cool on wire rack.

    Banana Raisin Peanut Bread: Reduce butter to 3 tablespoons. Add 1/3 cup peanut butter to butter and sugar mixture. Substitute 1/2 cup chopped roasted peanuts for walnuts.

    Nutrition

    Number of Servings: 14 (one slice per serving)

    Per Serving: 225.5 calories, 8.2 g fat (3.4 g fat, sat), 38.6 mg cholesterol, g protein, 35.9 g carbohydrate, 164.5 mg sodium, 1.6 g fiber

    1. Marla says:

      Hello,

      What are the sugar grams per slice for the Banana Raisin loaf?

      Thanks!

  • Bountiful Health Salad
    A bounty from the garden enhanced with
    Sun-Maid raisins.

    Ingredients

    Salad:
    • 1 head red leaf lettuce, torn in pieces and chilled
    • 1 tomato, cut into wedges
    • 1 cup alfalfa sprouts
    • 1 cup Sun-Maid Natural Raisins
    • 1 cup croutons
    • 1/2 cup sliced carrots
    • 1/2 cup sliced celery
    • 1/3 cup sunflower nuts
    • 1/4 cup sliced green onions
    • Salt and pepper

    Dressing:
    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar
    • 1 tablespoon mustard
    • 1 teaspoon basil
    • 1 small clove garlic, minced

    Preparation

    • COMBINE all salad ingredients except salt and pepper.
    • COMBINE all dressing ingredients; blend well.
    • POUR dressing over salad; add salt and pepper to taste.
    • TOSS well; serve immediately.

    Nutrition

    Number of Servings: 6

    Per Serving: 241.1 calories, 13.7 g fat ( 1.7 g fat, sat), 0 mg cholesterol, 4.3 g protein,28.7 g carbohydrate, 127.2 mg sodium, 3.2 g fiber

    Gluten Free

  • Butternut Squash with Garbanzos
    Raisins add just the right touch of sweetness to this ginger-spiced vegetarian dish.

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, thinly sliced
    • 2 cloves garlic, chopped
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1-1/2 cups vegetable broth
    • 2 cups peeled and cubed butternut squash (about 10 ounces)
    • 1 can (15 oz.) garbanzo beans, rinsed and drained
    • 1/2 cup Sun-Maid Natural Raisins or Golden Raisins
    • cooked rice

    Preparation

    • HEAT olive oil in a medium saucepan on medium heat.
    • ADD onion and cook until softened and lightly browned, about 10 minutes.
    • ADD garlic, ginger, curry, cumin and coriander. Cook and stir 1 minute until fragrant.
    • ADD broth and squash. Cover and simmer on medium-low heat 8-10 minutes or until squash is tender.
    • ADD in garbanzo beans and raisins; heat through. Serve over rice.

    Nutrition

    Number of Servings: 4

    Per Serving: 225.9 calories, 5.3 g fat (0.6 g fat, sat), 0 mg cholesterol, 6.3 g protein, 42 g carbohydrate, 340.2 mg sodium, 3.2 g fiber

    Gluten Free

  • Fresno-Valley Zucchini and Raisins Pizza

    Ingredients

    • 1 tablespoon olive oil
    • 1 large clove garlic, minced or pressed
    • 1 teaspoon grated lemon zest
    • 1 small zucchini (about 1x7 inches)
    • 1 large or 2 small Valley Lahvosh round flat bread
    • 1/2 cup (4 ounces) crumbled feta cheese or soft goat cheese
    • 1/3 cup Sun-Maid Natural Raisins
    • 1/4 cup shredded Parmesan cheese
    • 1 tablespoon pine nuts

    Preparation

    • PREHEAT oven to 375ºF.
    • COMBINE olive oil, garlic and lemon zest in a medium bowl.
    • SLIDE a vegetable peeler firmly along the length of the zucchini to make thin “ribbons”. Mix zucchini ribbons thoroughly with olive oil mixture.
    • CRUMBLE feta or spread goat cheese evenly over lahvosh.
    • SPRINKLE raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.
    • BAKE on oven rack or a baking sheet for 10 minutes or until cheese is melted.

    Nutrition

    Number of Servings: 4

    Per Serving: 328 calories, 17.2 g fat ( 6.4 g fat, sat), 30.9 mg cholesterol, 12.4 g protein, 32.6 g carbohydrate, 730.1 mg sodium, 1.9 g fiber

  • Raisin Energy Snacks
    Kids and grown-ups alike will love these chewy raisin granola snacks. They're so easy to make and so much fun to eat, they'll soon become your most requested recipe.

    Ingredients

    • 4 egg whites (or 2 whole eggs)
    • 1/4 cup sugar
    • 4 teaspoons vegetable oil
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon vanilla extract
    • 1-2/3 cups plain no added fat or low fat granola (see note below)
    • 1 cup Sun-Maid Natural Raisins
    • 3 tablespoons toasted wheat germ
    • 3 tablespoons raw sunflower kernels
    • 4 tablespoons sesame seeds

    Preparation

    • In a large bowl, BEAT egg whites and sugar with whisk until smooth.
    • BEAT in oil, cinnamon and extract.
    • STIR in remaining ingredients; blend well.
    • Generously COAT 13 x 9-inch baking pan with nonstick cooking spray.
    • TURN raisin mixture into pan; pat to even layer.
    • BAKE at 300 F for 20 to 25 minutes or until golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely.
    • CUT into 4 dozen bite-sized pieces.
    • STORE in an airtight container or pack in small plastic bags for on-the-go snacking.

    * If granola is in large clusters, place in plastic bag and crush with rolling pin before measuring.

    Snack Mix: Combine Raisin Snacks with one or more of the following: Sun-Maid Dried Apricots or Dried Apples, roasted almonds, peanuts or cashews, banana chips.

    Tip: When there is not time to sit down to breakfast, bag these Raisin Snacks for a good breakfast on the go.

    Nutrition

    Makes 4 dozen bite-size pieces.

    Nutrients per Serving (1 piece): Calories 40; Protein 1g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber .5g; Cholesterol 0mg; Sodium 15mg