Right now we have a sourdough tartine with riccotta, sauteed swiss chard, almonds and sultana raisins. The raisins give a nice sweetness to the sandwich.

I make a "chutney" of raisins and other dried fruit that tops my baumkuchen and vanilla bavarois. CH

Raisins are a great savory ingredient. They add the sometimes great sweetness on a dish and a little pop of flavor. We are not using raisins right now but have used them in the past. I love them in braised greens.

At Mana , i like to use rains in chutney for our sweet potato pancakes.I also use them for making cakessoaking them in wine and pureeing to keep cakes moist.

We're working on a "biscuits and gravy" dessert utilizing raisins as the "sausage" component paired with bennecake flour biscuits. Getting very very close.

I love soaking raisins in liquor and using them as a sweet/chewy component on various dishes. Absinthe-soaked raisins are great with sweetbreads as well as in a modified classic veronique. For bread pudding I keep bourbon soaked raisins around so folks who don't like raisins can enjoy it without raisins since it's an accoutrement instead of an ingredient.

Raisin purees are also nice to add texture and moisture retention to baked items, or to add sweetness and body to savory or sweet sauces.

We have been pickling golden raisins for the past few years. Any variety of vinegars work and it has been a hit in one of our signature dishes: sea scallops, caramelized spaghetti squash, sage, capers & pickled raisins.

I have always cooked with raisins. I love sweet and savory combinations. I have a great passion for Moroccan and Mexican flavors which they of course are often found in. Today, however i use them even more so mixed with grains and or grains as an ingredient in salads. Raisins also a great ingredient when "uncooking" or cooking raw- they plum easily upon soaking and make a simple carrot cous cous far more interesting and hearty!