You're halfway through making hot cross buns and realize the sultanas are gone. The recipe calls for them specifically-not just any dried fruit.
Sultanas bring mild sweetness and soft texture to baked goods without overpowering other flavors. They rehydrate easily and stay tender after baking.
Most dried fruits can step in with minor adjustments to taste and chew.
For baking and cooking, we reach for golden raisins first-they match sultanas' softness and mild sweetness almost exactly. Currants work when you need smaller bursts of fruit, though they're tarter. Watch texture in baked goods: some swaps like dried apricots or dates are firmer or denser than sultanas and can change the final chew.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Golden Raisins | ✨ Both | 1:1 | Nearly identical texture |
| 2 | Currants | 🥧 Baking | ¾ cup | Smaller and tarter |
| 3 | Dried Apricots | 🍳 Cooking | ¾ cup | Firmer with tang |
| 4 | Chopped Dates | 🥧 Baking | 1:1 | Dense caramel sweetness |
| 5 | Dried Cranberries | 🥗 Raw | 1:1 | Tart and chewy |
1. Golden Raisins 🥇
Golden raisins are dried white grapes just like sultanas. The main difference is processing-golden raisins are often treated with sulfur dioxide to keep their lighter color.
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Use 1 cup golden raisins per 1 cup sultanas in any recipe. They swap straight across without adjustments.
The flavor runs slightly sweeter and less tart than sultanas. The texture matches almost perfectly-soft, plump, and moist.
- ✅ Works in baking and cooking without tweaks
- ✅ Same soft chew and moisture content
- ⚠️ Color may be a shade lighter
2. Currants (Zante) 🫐
Zante currants are dried Black Corinth grapes. They're smaller than sultanas with a more concentrated tartness.
Use ¾ cup currants per 1 cup sultanas. They pack more intensity into less volume.
The size difference matters in baking-currants distribute more evenly through batters and doughs. The flavor tilts tart with less background sweetness than sultanas.
They work best in scones, cookies, and salads where small bursts of fruit fit the texture. If you're out of currants entirely, we've got quick Currant replacements to try that cover similar ground.
3. Dried Apricots (Chopped) 🍑
Chopped dried apricots bring tangy sweetness with a firmer bite. You'll need to chop them into sultana-sized pieces before using.
Use ¾ cup chopped dried apricots per 1 cup sultanas. Their stronger flavor means less goes further.
The texture stays chewier even after baking or cooking. The tang adds brightness to pilafs, tagines, and trail mixes where sultanas would normally soften into the background.
- 🍳 In cooking: Holds shape better in rice dishes and stews
- 🔪 Prep work: Chop into raisin-sized pieces first
- ⚠️ Skip in delicate baking: The firm texture doesn't mimic sultanas' softness
Apricots work when you want the fruit to stand out. For more dried fruit options, check the common Apricot swaps ranked by texture and use.
4. Chopped Dates 🌴
Chopped dates swap moisture and natural sweetness for sultanas' light fruity notes. The flavor runs deeper-think caramel instead of grape.
Use 1 cup chopped dates per 1 cup sultanas. Chop them into small pieces so they distribute evenly.
The texture is denser and stickier than sultanas. Dates don't dry out the same way during baking, so they stay moist and heavy.
They shine in energy bars, dense cakes, and breakfast bakes where rich sweetness fits. They'll darken the final color more than sultanas would. Need more date options? See what to use for Date when texture and sweetness matter.
5. Dried Cranberries 🔴
Dried cranberries bring tart punch with chewy texture. Most commercial versions add sugar to balance cranberries' natural tartness.
Use 1 cup dried cranberries per 1 cup sultanas. They swap straight across but taste sharper.
The color shifts from golden-brown to red. The tartness changes the flavor profile-it won't taste like sultanas but works in recipes where contrast helps.
- 🥗 Cold dishes: Great in salads and grain bowls
- 🥣 Breakfast: Works in oatmeal and granola
- ⚠️ Baking caution: The tartness can overpower delicate cakes
Cranberries work best when you're fine with a different flavor direction. For more berry-based swaps, we've got tested Cranberries replacements sorted by sweetness.
Picking Your Sultanas Swap
- For baking: Golden raisins first, then currants if you want smaller fruit
- For cooking: Dried apricots in pilafs and stews, golden raisins in everything else
- For raw dishes: Golden raisins or cranberries depending on how much tang you want
Frequently Asked Questions
Yes, regular dark raisins work in most recipes. They're slightly chewier and less sweet than sultanas but function the same way. Use them 1:1 in baking and cooking-the main difference is a darker final color.
They're nearly identical-both are dried white grapes. Golden raisins are often treated with sulfur dioxide to maintain their lighter color, while sultanas may be naturally dried. The taste and texture differences are minimal enough that they swap 1:1 without issues.
Currants are smaller and more intensely flavored than sultanas. Using ¾ cup currants per 1 cup sultanas accounts for their concentrated tartness and prevents the finished dish from tasting too sharp. Their size also means more individual fruit pieces per volume.
No, dried cranberries don't need pre-soaking when swapping for sultanas. They rehydrate during cooking or baking just like sultanas do. Soaking can help if you're using them in cold salads or want to reduce their tartness slightly.
Yes, mixing dried fruits works well. Combine golden raisins with chopped apricots or dates to get closer to the volume you need while adding complexity. Just keep the total amount the same as the sultanas called for and chop larger fruits to match sultanas' size.
5 Best Substitutes for Sultanas
Ingredients
Method
- Choose the substitute based on recipe type: golden raisins for most uses, currants for baking, apricots for cooking, dates for richer sweetness, cranberries for tartness.
- If needed, chop larger dried fruits like apricots and dates into sultana-sized pieces for even distribution.
- Measure the substitute according to the recommended ratios to match sultanas' volume and flavor impact.
- Incorporate the substitute into your recipe as you would sultanas, adjusting texture or sweetness if required.
- Taste and check texture before final cooking or baking to ensure the substitute fits your desired outcome.
Notes
- Golden raisins are the best all-around substitute with minimal changes.
- Use less currants due to their intense flavor and smaller size.
- Chop firmer fruits like apricots and dates to mimic sultana texture.
