Golden raisins are far superior to their brown, shrivelled counterparts. Regular brown raisins can be dry and grainy—not to mention overly sweet—golden raisins have more nuanced flavour and are plump and soft. Their texture and fruity-tart flavour means they share the pot nicely with salads, grains, drips, salmon and cauliflower. To make sure they’re really plump and flavourful, soak them in a good vinegar before adding them to a recipe.
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