Sultanas, raisins & currants

Frugalista

What is the difference?

I have recently come across a couple of recipes that ask for all 3, so I was wondering what each one "brings" to the eventual outcome. For instance, if I just used all sultanas would it drastically alter the taste or texture of the dish?

The recipes I am looking at are asking for around a pound of each, if that helps.

Thanks in advance .

PS: Has anyone else noticed that the confused smiley has disappeared :huh::huh: (now I'm really confused :rotfl:)

miss_cupcake_2

I suppose it depends on the recipe and what it is you are making, but when I need currants/sultanas/raisins for my baking i always just pick up a big of dried mixed fruit and use that instead. I think tesco do a value bag of 500g for around 60p. HTH

foxgloves

I think you do save on buying the mixed friut, that's what I'd recommend.

thriftlady_2

Frugalista wrote: »

. For instance, if I just used all sultanas would it drastically alter the taste or texture of the dish?

It would not;)

They're all types of dried grape. Currants were originally from Corinth hence their name. They are not dried blackcurrants. I avoid them as they always seem gritty to me.

Paulie'sGirl

Hi,

I asked a similar question on my Anniversary Cake thread this evening. (great minds!!)

The received wisdom was, so long as the total weight of fruit remains the same, you can adjust quantities to suit your taste.

I deeply dislike currants as like Thriftlady I think their texture is gritty. Sultanas are dried white grapes I believe. The French for grape is raisin - raisins are just a dried grape.

On my thread it was also suggested dried apricots are nice. I suppose prunes, cherries etc could be added, so long as the weight is the same.

Cakes are chemistry, you need to keep the ratios right

Hope that helps

PGxx

thriftlady_2

Paulie'sGirl wrote: »

The French for grape is raisin - raisins are just a dried grape.

And the French for raisin is 'raisin sec' -dried grape.