Raisin (with recipes)

            Raisins are dried grapes. They are mineral-rich and a good between-meal food for children – particularly tasty mixed with a few sunflower seeds. Try to obtain raisins from a reputable health food source. Commercially “sundried” raisins may be doused with insecticides and are known to have the highest pesticide levels of any other plant food besides the peanut! “Golden” raisins are usually treated with sulfur dioxide to preserve that golden color. Raisins are often moisturized by added water, to create that plump appearance, rather than by a careful drying process.

            Use organic raisins in cereals, desserts, and bread. Or in this carrot salad.

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CARROT-RAISIN SALAD

¼ cup lemon juice

½ cup raisins

1 tablespoon fresh parsley

2 cups grated carrots

¼ teaspoon prepared mustard

2 tablespoons mayonnaise

Salt and pepper

1.      Soak raisins in the lemon juice. While the raisins are soaking, chop the fresh parsley and grate the carrots. As soon as the carrots are grated, mix in the lemon juice and raisins to prevent discoloration. Add mustard, mayonnaise, salt, and freshly ground black pepper.

2.      Serves two as a main luncheon dish, or four as a side salad.

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PORTER CAKE

1 cup (2 sticks) butter, softened

1 cup soft dark brown sugar

2 eggs, beaten

1 ½ cups baking raisins

1 ½ cups unbleached white flour

3 teaspoons baking powder

½ teaspoon ginger

½ teaspoon cinnamon

¹/₈ teaspoon mace

½ cup Guinness stout

Topping:

¼ cup dried cherries, chopped

¼ cup raisins or dried cranberries, chopped

¼ cup nuts (walnut, pecans, or hazelnuts), chopped

½ cup apricot jam, warm

1.      Preheat oven 300 degrees. Grease and line an 8-inch pan with parchment paper.

2.      Cream together butter and sugar. Beat in the eggs, a little at a time. Stir in the raisins, then fold in the flour, baking powder, and spices. Stir in the Guinness gradually until a smooth batter is formed. Turn into the prepared baking pan.

3.      Bake for 2 ¼ - 2 ½ hours until golden and firm to the touch. Cool, then turn out and wrap in greaseproof papers. Store for 2 days before eating. When ready to serve, mix dried fruit and nuts with warm jam to coat. Drizzle remaining jam over cake if desired, and top with fruit and nut mixture.

4.      Serves six to eight.