Ingredient

Raisins Recipes

9 recipes with raisins for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

9 recipes

Caponata with eggplant, tomato and celery — Italy recipe

🇮🇹ItalyAdvanced

Vegetable and Mushroom Dishes

Caponata

Eggplant cubes fried golden, then simmered with tomatoes, celery, capers, and olives in a sweet-sour agrodolce sauce. This Sicilian staple tastes better the next day, once all the flavors have melded and deepened.

45 min90 kcal4 serves

🌿Vegetarian🌶️Spicy🌾Gluten-free

Prune and Raisin Lattice Pie with flour, butter and prunes — France recipe

🇫🇷FranceMedium

Flour and Confectionery Products

Prune and Raisin Lattice Pie

Butter pastry woven into a golden lattice over a filling of stewed prunes and raisins that turns jammy and caramelized in the oven. The fruit softens into a sticky, wine-dark filling that cuts through the richness of the crust.

60 min580 kcal8 serves

🌿Vegetarian

Viennese Apple Strudel with apple, flour and butter — Austria recipe

🇦🇹AustriaAdvanced

Sweet Dishes

Viennese Apple Strudel

Viennese strudel is one of the most famous Austrian desserts and a symbol of Austrian cuisine — a paper-thin pastry filled with spiced apples, raisins and cinnamon.

105 min190 kcal8 serves

🌿Vegetarian

Plov (Uzbek Pilaf) with rice, lamb and carrot — Uzbekistan recipe

🇺🇿UzbekistanAdvanced

Cereal and Pasta Dishes

Plov (Uzbek Pilaf)

The king of Central Asian cuisine: a fragrant pilaf of long-grain rice cooked with slow-fried lamb, golden carrots, whole garlic heads and cumin in a large kazan. Rich, aromatic and deeply satisfying — every grain of rice absorbs the flavors of the zirvak base.

180 min1000 kcal10 serves

💪High protein

Homemade Bread Kvass with dark rye bread, sugar and yeast — Russia recipe

🇷🇺RussiaEasy

Beverages

Homemade Bread Kvass

Dark rye bread toasted until almost charred, steeped in boiling water, sweetened, and left to ferment for one to two days with a small amount of yeast. Kvass is one of the oldest fermented drinks in Eastern European cuisine — mildly sour, faintly sweet, with a roasted bread depth that no other drink has. The active preparation takes thirty minutes; everything else is waiting. The result is a lightly carbonated drink with less than 1% alcohol, deeply satisfying cold on a hot day.

30 min55 kcal6 serves

🌱Vegan⚡Quick

Bircher Muesli (Swiss Overnight Oats) with rolled oats, yogurt and apple — Switzerland recipe

🇨🇭SwitzerlandMedium

Breakfast and Brunch

Bircher Muesli (Swiss Overnight Oats)

Bircher muesli is a cold Swiss oat dish built around grated raw apple, developed by physician Maximilian Bircher-Benner around 1900 for patients at his Zurich clinic. Rolled oats soak overnight in yogurt, milk and apple juice with the grated apple and a squeeze of lemon, then get topped in the morning with fresh fruit, nuts and a drizzle of honey. Unlike modern overnight oats, which center on the oats, Bircher muesli is built around the apple: it softens into the oats overnight and carries the flavor of the whole dish.

10 min340 kcal2 serves

🌿Vegetarian⚡Quick

Tvorozhnaya Zapekanka (Russian Cottage Cheese Bake) with tvorog, semolina and raisins — Russia recipe

🇷🇺RussiaAdvanced

Sweet Dishes

Tvorozhnaya Zapekanka (Russian Cottage Cheese Bake)

Tvorozhnaya zapekanka is the soft, lightly sweet cottage-cheese bake that Russians remember from childhood kitchens and kindergartens. Sieved tvorog is mixed with eggs, sugar, and semolina, studded with raisins, and baked until set with a golden top. It slices like a cross between a cheesecake and a soufflé and is just as good cold as warm, with sour cream or condensed milk.

80 min240 kcal6 serves

🌿Vegetarian💪High protein

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce) with chicken, ancho chiles and mexican chocolate — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce)

Mole poblano is Mexico's most celebrated sauce — a deep, dark, layered blend of dried chiles, toasted nuts and seeds, dried fruit, spices, and a little Mexican chocolate, ladled over tender chicken. Born in the convents of Puebla, it's famously complex, with well over a dozen ingredients ground and simmered into a glossy, bittersweet-spicy sauce. It doesn't taste of chocolate; the cacao just deepens the whole into something rich and unforgettable.

150 min560 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Christstollen (German Christmas Stollen) with raisins, candied orange peel and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Christstollen (German Christmas Stollen)

Christstollen, also called Weihnachtsstollen or simply Stollen, is a German Christmas yeast loaf: a buttery Hefeteig packed with rum-soaked raisins, candied orange and lemon peel (Orangeat and Zitronat) and almonds, then soaked in melted butter and buried under powdered sugar. You knead the dough, fold it into the traditional ridge and bake it about 50 minutes, 10 at 200°C and the rest at 170°C; the loaf makes 16 slices. It is baked a few weeks before Christmas and left wrapped in foil in a cool place for two to three weeks so the fruit, rum and butter settle into the crumb, and neither the rising nor that maturing is counted in the time. Only loaves from Dresden and about a dozen nearby towns may be sold as Dresdner Stollen, so this is the home version.

110 min420 kcal16 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside raisins across the archive. Pick one to drill deeper.

apple almonds eggplant tomato celery caper cinnamon rice lamb carrot onion rolled oats