Raisin Apple Butter
In saucepan, sauté apples in butter until soft, stirring constantly. Add remaining ingredients. Bring to boil; reduce heat and simmer 5 to 8 minutes. Pour into blender; blend until smooth. Store in refrigerator.

Cornmeal Pancakes
In mixing bowl combine cornmeal, flour, baking powder, soda and salt. Stir in buttermilk, egg, butter and raisins, mixing just till blended. Cook on hot, lightly oiled griddle using about 1/4 cup batter per pancake. When bubbles begin to break at surface, turn and brown second side. Serve with Raisin Apple Butter or syrup.


Raisin Apple Butter

  • 1 Cup tart apples; peeled, cored and chopped
  • 1 Teaspoon butter or margarine
  • 1 Tablespoon frozen apple juice concentrate, thawed
  • 1/4 Teaspoon ground cinnamon
  • 21/2 Tablespoons California golden raisins
  • 21/2 Tablespoons water


Cornmeal Pancakes

  • 3/4 Cup cornmeal
  • 1/2 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup buttermilk
  • 1 egg, beaten
  • 2 Tablespoons melted butter or margarine
  • 1/2 Cup California raisins

Nutrition Facts Per Serving

Calories 180 (Calories from Fat 22%); Total Fat 4 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 30; Sodium 330; Potassium 150; Total Carbohydrate 32; Dietary Fiber 1; Sugars 12; Protein 4; Calcium 53; Iron 1;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.