Thompson Raisins
The Thompson seedless grape, dried down to a dense, honeyed chew. One of the most useful things you can keep in your pantry.
What It Is
Thompson raisins come from Thompson Seedless grapes, one of the most widely grown varieties in the world. Drying concentrates everything: the sugar deepens, the flavor turns jammy, and what was a mild fresh grape becomes something with real presence.
They are the raisin most Americans grew up eating, and for good reason. No seeds, no tough skins, a balanced sweetness that is not cloying. They work as well in a savory braise as they do in a cookie.
What To Do
Toss them into oatmeal, trail mix, or baked goods straight from the bag. In savory cooking, they shine anywhere you want a little sweetness without adding sugar: Moroccan-style chicken, rice pilaf, braised greens with pine nuts, or a slow-cooked tomato sauce.
If they firm up over time, a ten-minute soak in warm water brings them back. Store in a sealed container at room temperature for a few months, or refrigerate them if you want to keep them longer.
