Sultana Murabba (Golden Raisin Preserve) Recipe

The raisins become plump by absorbing a spicy sugar spice and vinegar mixture

This is NOT a typical Murabba where fruit is suspended in syrup

This is also called Angoor Murabba, Grape Murabba, or Raisin Murabba. Angoor is fresh grape. This preserve is not made with fresh fruit, but made with dried fruit instead. Sometimes. the preserve is made with currant and called Black Sultana Murabba.

What is Sultana?

There are three types of grapes: Sultan, Zante, and regular grapes. Sultan are white seedless grapes. Dried Sultans are called Sultana. Dried Zante are called Currants. Dried regular grapes are called raisins. Sultana are bigger than Currant and smaller than normal grapes.

In United States, over 90% of the golden raisins in reality are Sultana

Ingredients

1. California sun-dried golden raisins: 2 pounds

2. White vinegar (5% Acetic acid): 4 cups

3. Sugar: ½ cup

3. Ground Cayenne: 1 teaspoon

4. Fennel seeds cracked: 2 teaspoons

5. Dried Ginger powder: 1 teaspoon

6. Green Cardamom seeds cracked: 1 teaspoon

7. Cumin seeds cracked: 1 teaspoon

8. Salt: ¼ teaspoon

Method

1. Remove stems from the raisins. Wash and pat dry with paper towel. Set aside.

2. Combine sugar and vinegar. Heat till sugar is dissolved in the vinegar

3. Add remaining ingredients except raisins. Bring it to a boil.

4. Add raisins. Bring it to a boil. Shut off heat

5. Let it cool to room temperature.

6. Transfer to sterilized Pickling Crock. Cover with muslin cloth

7. Let it rest at room temperature for one day.

8. Remove muslin cloth. Cover with sterilized lid.