apple, apricot & cranberry are kinds of fruit that you can dry, same as sultanas are types of raisins that are available as a result of drying grapes. There are many recipes with sultana, have short look at the Relish with sultana and cranberry. The ginger and sultana or golden raisins in this sauce are a delightful complement to the tart cranberries, and the simple preparation makes this sauce a breeze to make. However, you don't need to save this cranberry relish only for the big holiday meal: You may use it as a sweet spread on grilled cheese sandwiches (it works particularly well with brie!). Or as a component of a holiday brunch, maybe served with pancakes or French toast. Combine the cranberries, ginger, raisins, sugar, orange juice, butter, allspice, and a big amount of salt in a medium saucepan. Cook over medium heat, stirring often. Cook over medium heat, stirring regularly and adjusting the heat as required to avoid burning, for ten to twelve minutes, or until the cranberries have burst and the relish has thickened into a jam. The time will vary depending on the size of your cranberries. Wait till they have cooled down before eating them. The relish may be made in advance with little effort and stored in the refrigerator for up to three days. Find somewhere safe to hide and wait out the storm. sultanus also goes well with apples in cookies and loaves of bread. This Apple and Sultana Fruit Bread is a delicious savory blend of fruits and spices that you're going to enjoy. Because it is so wonderful, you may have it at any time of the day without worrying about missing out. To get the most enjoyment out of it, you should butter it well after toasting it first. To make fruit bread, as its name suggests, dried fruits are combined with a dough that has been sweetened and spiced before being baked. These loaves of bread are cut smaller than normal, and they are glazed with a dark brown glaze. 
Instructions are mentioned in the below list: Mix together in a stand mixer 240 milliliters of warmed milk, 14 grams of yeast, 50 grams of caster sugar, 5 grams of salt, one teaspoon each of cinnamon and mixed spice, and 400 grams of strong white flour. Rapidly combine using a dough hook and your hands. After turning the mixer on to a speed in the middle of its range, knead the dough for five to ten minutes. If the dough becomes caught on the hook, you may have to remove it by tugging on the dough to free it up. Cover the dough with a tea towel and let it proof until it has doubled in size. Once the dough is smooth and soft to the touch and returns to its original form when it is pushed, it is ready to be used. The amount of time necessary is at least a couple of hours. Bring the dough out into the open and give it a hard whack with your knuckles to knock it back and get it to the right consistency. In place of the fresh fruit, replace it with 100 g of sultanas. To ensure that the fruit is completely incorporated into the dough, begin mixing it with your hands in the bowl. Next, transfer the dough to a surface that has been dusted with flour and knead it for about a minute. To bake the bread, shape the dough into a loaf and set it in a loaf pan with a capacity of 2 pounds that has been buttered. To allow the dough to rise, wrap it in a tea towel and let it rest anywhere between half an hour and an hour. Adjust the temperature to 200 degrees Fahrenheit (ovens without fans) or 180 degrees Celsius (fan-assisted ovens) (standard ovens). Place a single egg that has been beaten on top of the toast. Because I want a substantial layer, I have to complete this technique in two stages. Wait for the golden brown color and a hollow feeling when you touch the bottom, which should take around 25 minutes. Before slicing, allow the food to cool on a rack. My go-to way for serving is to have the item buttered after it has been toasted. 
sultanus raisins cranberry
The mixture of sultanus and cranberry can have a wonderful taste. Generally, all types of raisins with their sweet flavor and the sour taste of cranberry in every snack will make you eat them. We suggest preheating the oven to a temperature of 350 degrees Fahrenheit for the best possible outcomes. Spray some cooking spray onto a baking dish that is 9 inches by 13 inches and set it aside. Putting to one side In terms of how it seems from the outside or the crust: In the bowl of a stand mixer, add the butter, sugar, spices, vanilla extract, and salt. Mix on medium speed until everything is incorporated. Mix with a low to medium speed blender until there are no longer any butter chunks and the mixture is smooth. In a mixture consisting of one tablespoon of water combine the oats, flour, and baking powder in a large bowl and stir until combined. Place all of the ingredients in the mixer, and mix them together at the lowest speed possible. Insofar as it is required, scrape the inside of the bowl. In a medium saucepan, add all of the ingredients and fruit such as cranberry and sultana with the exception of the orange oil, and whisk to blend. If you are going to use the citrus zest, add it in at this point. 
After that, reduce the heat to a simmer and cook for around 10 minutes. Remove the pan from the heat and, if desired, stir in some orange oil. While the liquid is cooling down for around fifteen minutes, stir it on a frequent basis. BAKE THE CRUST Make sure the crust is uniformly spread throughout the bottom of the pan by pressing roughly two-thirds of the crust ingredients into the bottom of the pan. 14 inches is the thickness that is suggested. Spread evenly around the surface of the fruit to create a thin coating. You definitely ought to test the boundaries of what's possible. Put the other ingredients for the crust into a bowl, and then put in the one tablespoon of water that is left. The fruit layer should have small "nuggets" of the crust mixture sprinkled all over it. Be sure that the crumb layer is even and that it is not too thick; you should be able to see the fruit through it. Bake for about 30 to 35 minutes, or until the surface is firm and extremely golden brown. Place on a cooling rack and wait for it to reach room temperature once you have done so. After applying the glaze, wait for it to harden completely. If you do not want to glaze them, you should cut them into slices. When stored at room temperature, they will stay fresh for between three and four days. Keep frozen for prolonged storage. 
sultanus raisins apple
An apple is a good addition to your cookies or pies and instead of chocolate chips, you can add sultanus or other kinds of raisins to your recipe. Here is the apple with a raisins pie recipe: Before consuming the raisins, soak them in the cider for at least one night. Start preparing the pastry the following day by sifting the flour and a pinch of salt into a big mixing bowl while holding the sieve high in the air. After working the lard and butter into the flour with your fingers in a circular motion, fluff the mixture with your hands to release any trapped air and let it absorb the lard and butter. Pour approximately a tablespoon and a half of cold water over the ingredients as soon as they start to come apart. To begin, cut the water into the crust with a knife. Continue mixing the pastry by hand until you have a smooth mixture that fully fills the basin. Refrigerate it for thirty minutes after wrapping it in plastic wrap. Turn the oven temperature dial to gas mark 6, which is equal to 400 degrees Fahrenheit (200 degrees Celsius). Remove the pastry from the refrigerator and cut it into four equal pieces before serving. After carefully cleaning your workstation, spread out each piece until it is approximately 10 by 5 inches (25.5 by 13 cm), and then cut each piece into two 5 by 5-inch squares (13 by 13 cm). 
Sprinkle a teaspoon of semolina on top of each square of pastry, then two tablespoons of chopped apples, two cloves, two level teaspoons of sugar, and a few drained raisins. Repeat with the remaining squares. Cover the borders of each square with the beaten egg white, then fold the corners over like an accordion. Then, slide each packet into the tin, corner first, using the fish slice as a lever, and continue with the other squares until they all fit snuggly. To make use of any leftover fruit, gently remove the edges of each packet and load it with extra apples and raisins. Leave the packages open or press the edges of the dough together even more. Both alternatives are acceptable. After coating the crust with the remaining beaten egg white, sprinkle the remaining sugar as well as the additional teaspoon of sugar over the top of the dough. Bake for 30 minutes on the rack one notch above the center of the oven. Serve warm with whipped cream, ice cream, or classic English custard. Alternatively, you may serve it with a dab of jam.