In the United States, sultanas are commonly known as “golden raisins” or “sultana raisins.” This is due to the fact that these grapes undergo a special treatment involving the use of a preservative called sulfur dioxide. This treatment helps retain the lighter color of the grape, resulting in the golden appearance of the raisins.
When compared to regular raisins and currants, sultanas have a few distinct characteristics. Firstly, they are typically smaller in size. This smaller size can be attributed to the specific grape variety used to produce sultanas. Secondly, sultanas are known for their sweeter taste. The natural sweetness of the grapes is intensified during the drying process, resulting in a raisin that is particularly sweet and enjoyable to eat.
Moreover, sultanas are also juicier compared to regular raisins and currants. This juiciness can be attributed to the higher moisture content of the grapes used to make sultanas. It is this juiciness that contributes to the enjoyable texture and mouthfeel of sultanas.
In terms of color, sultanas are lighter in color than both raisins and currants. This is due to the use of sulfur dioxide as a preservative during the drying process. The sulfur dioxide helps to prevent oxidation and retain the natural light color of the grapes. As a result, sultanas have a golden hue, hence the name “golden raisins.”
It is important to note that the terms “golden raisins” and “sultana raisins” are used interchangeably in the United States. Both terms refer to the same type of dried grape. These raisins are widely available and commonly used in various culinary applications, including baking, cooking, and as a topping for cereals, salads, and desserts.
In my personal experience as a sommelier and brewer, I have come across sultanas in my exploration of different flavors and ingredients. I have used golden raisins or sultana raisins in various recipes, particularly in desserts and baked goods. Their sweetness and juiciness add a delightful element to dishes, enhancing the overall flavor profile. I have also found that their lighter color can be visually appealing and provide a nice contrast in certain dishes.
To summarize, sultanas are known as “golden raisins” or “sultana raisins” in the United States. They are smaller, sweeter, juicier, and lighter in color compared to regular raisins and currants. The use of sulfur dioxide as a preservative helps retain their golden appearance. Golden raisins or sultana raisins are widely available and can be used in a variety of culinary applications to enhance the flavor and visual appeal of dishes.