Organic Sultana Raisins

Nutrition Facts
Valeur nutritive

Serving Size: 1/3 cup (40 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 110 Fat / Lipide: 0 g0% Saturated / saturés: 0 g0% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 20 mg1% Carbohydrate / Glucides: 27 g9% Fibre / Fibres: 3 g11% Sugars / Sucres: 27 g Protein / protéines: 1 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 2% Iron / Fer: 6%


Ingredients: Organic sultana raisins and vegetable oil Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: Turkey

Quick Korma Recipe

3 medium onions
3 cloves of garlic
Thick slice of butter
Thumb-sized piece of ginger
10 green cardamom pods
1 tsp ground cumin
1/2 tsp ground turmeric
Couple pinches of ground cinnamon
Cinnamon stick
Good pinch of ground chili
3 bay leaves
650 g assorted mushrooms
250 g spinach
Handful skinned hazelnuts
Generous handful of sultana raisins
200 g plain yogurt
150 g crème fraîche
Rice or bread, to serve

1. Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic.
2. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within. A pestle and mortar is good for this but any heavy weight will do. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves.
3. Cut the mushrooms into large pieces and add to the pan together with the remaining butter (you will find the mushrooms tend to soak it up). Let the mushrooms cook for a couple of minutes, then stir and cover with a lid.
4. When the mushrooms have softened and darkened a little, add 200 ml of water. Stir, cover and simmer for 15 minutes.
5. Meanwhile, wash the spinach carefully. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms.
6. Stir in the skinned hazelnuts and the raisins or sultanas. Gently stir in the yogurt and crème fraîche. Warm through gently and serve, with rice or bread if you wish.


Sultana raisins are known as Thompson Seedless in the United States. They are made from white grapes. However, the term 'sultanas' is now loosely used to describe any golden-coloured raisin.


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