Scoop On Sultanas

• Sultana grapes are grown in Australia, California and Turkey. They have a higher acid content than Thompson seedless grapes, which are used to make golden raisins in the United States. Sultanas also offer a slight bite in comparison. Bunches of sultana grapes are dipped into potassium carbonate and olive oil before being spread on the ground to sun dry. They are prized for their light golden color, so drying time is limited to avoid raisins that are too dark.

The Best Substitutes

• For baked and savory recipes that call for the use of sultanas, the most reliable and easily found substitute is golden raisins. They are closely related in texture, size and taste, although sultanas are typically larger than the types of commonly available raisins. Use standard dark raisins and currants when other options are unavailable.

Selecting Raisins

• Look for unsulphured raisins for the closest substitute to sultanas. Sulphur, a preservative that helps keep food fresh and free of mold and spoilage, is not commonly used in the production of sultanas. Search bulk food stores or health food stores, which may carry many varieties of raisins. Select raisins that are free of blemishes, mold or other signs of spoilage.

Sourcing Sultanas

• Find sultanas at specialty food shops, international grocery stores and health food stores, or order them from online retailers. Choose organic, pesticide-free sultanas when possible to avoid the chemicals present in conventionally grown grapes, which are heavily sprayed to prevent damage during the growing season.