Raisins

Store in an airtight container in a cool, dry place. Refrigeration extends freshness and prevents hardening. If raisins crystallize, they're still safe to eat.

High in natural sugars and potassium. Contains iron and B vitamins.

Soak raisins in warm water, juice, or liquor for 10-15 minutes to plump them before baking

Toss raisins in a bit of flour before adding to batter to prevent them from sinking

Chop raisins for more even distribution in cookies and quick breads

Toast briefly in a dry pan to intensify their sweetness and add complexity

Cinnamon and nutmeg in baked goods

Nuts like walnuts, almonds, and pecans

Oatmeal and breakfast cereals

Savory dishes with curry, couscous, or rice pilaf

Cheese plates with aged cheddar or blue cheese

Adding raisins directly to dough without plumping can result in dry, hard bits in the finished product

Overcrowding them in baked goods—use about 1 cup per standard batch of cookies or muffins

Storing in humid conditions causes clumping and potential mold growth