Add fruity sweetness to baking and savoury dishes. Sultanas begin as juicy sun-ripened Thompson seedless grapes that are air-dried to concentrate their tart and fruity sweetness. They have a lovely golden-green colour and are very moist. Toss them in pilafs, couscous or stuffing. Use them to finish cooked cauliflower or swiss chard with butter, garlic, toasted pine nuts, and raisins. They are delicious in carrots cakes, bran muffins, scones, and macerated in alcohol for fruitcake or steamed puddings.