Dried Raisins | No Sugar Added

Gerbs Dried Raisins with No Sugar Added are sweet, chewy, and allergen-free, made from Thompson Seedless grapes in our dedicated 14-allergen-free facility in Johnston, Rhode Island. Free from all 14 major allergens with no added sugar. A meaningful source of iron, potassium, and antioxidants. One of the most versatile dried fruits for baking, oatmeal, trail mixes, and savory cooking.

When you’re shopping for raisins with food allergies in mind, you want assurance that the drying and packaging process introduced nothing unwanted. Gerbs Dried Raisins with No Sugar Added are made in our family-owned, dedicated allergen-free facility in Johnston, Rhode Island. Our facility has never handled gluten, wheat, peanuts, tree nuts, shellfish, dairy, eggs, sesame, or any of the 14 major allergens. No co-packers. No shared equipment. Every bag is packed by our own trained staff on equipment used exclusively for non-GMO, vegan, and kosher production. That is the Gerbs Guarantee.

Raisins are dried grapes, most commonly made from Thompson Seedless grapes (Vitis vinifera), a food so simple and universal it has been produced since ancient Egypt and Greece. The drying process concentrates the grape’s natural sugars, producing a sweet, chewy fruit with a deep, slightly wine-like flavor and a pleasantly sticky texture. No added sugar is needed or included, raisins are among the sweetest dried fruits on the market purely by virtue of their concentrated natural sugars. California is the world’s largest raisin-producing region, with sun-drying in the San Joaquin Valley remaining the traditional production method.

Raisins are one of the most versatile dried fruits in the pantry, at home in baked goods, trail mixes, oatmeal, salads, and savory dishes across global cuisines.

Allergen Declaration

Free From: Gluten, Wheat, Legume Family (Peanuts, Soybeans, Lentils, Chickpeas, Lupin, Kidney Beans, Black Beans, Pinto Beans, Navy Beans, String Beans, Fava Beans, Green Peas, Split Peas, Black-Eyed Peas, Mung Beans, Adzuki Beans, Tamarind), Tree Nuts (Almonds, Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pistachios, Walnuts, Brazil Nuts, Pine Nuts, Coconut), Shellfish (Crustaceans & Mollusks), Fish, Sesame, Milk/Dairy, Eggs, Mustard, Sulfur Dioxide, Potassium Sorbate.

All raw ingredients are processed, packaged, handled, stored, and shipped by trained staff in our family owned & operated facility in Johnston, Rhode Island on dedicated non-GMO, Vegan, and Kosher equipment. No co-packers. No co-manufacturers. For anyone with a mild to severe food allergy or a family with one, we wish to assure you that this is why Gerbs handles all aspects of production & operation. If you have any questions about your allergy and our products, please contact us at [email protected] or (401) 231-5181 before ordering.

What Are Dried Raisins?

Raisins are dried grapes, most commonly produced from Thompson Seedless grapes (Vitis vinifera), a green seedless variety that sun-dries to a sweet, chewy dark raisin. The word “raisin” comes from the Latin racemus, meaning “a cluster of grapes or berries.” Grape cultivation dates back at least 8,000 years in the South Caucasus region, and raisins, as a preservation method, have been documented since ancient Egypt and Greece. The drying process concentrates the grape’s natural sugars (primarily fructose and glucose), producing a raisin with a natural sweetness that needs no added sugar whatsoever. California’s San Joaquin Valley, with its hot, dry climate ideal for sun-drying, produces the majority of U.S. raisins. Golden raisins are made from the same grape treated differently during drying.

Key Health Benefits of Dried Raisins

Iron: Plant-Based Source

Raisins are one of the better plant-based sources of iron, USDA FoodData Central reports approximately 1.88 mg per 1 oz (28g) serving, representing roughly 10% of the Daily Value for adult men and 8% for premenopausal women. While non-heme iron from plant sources is less bioavailable than heme iron from animal sources, consuming raisins alongside vitamin C-rich foods significantly enhances absorption. Iron is essential for hemoglobin synthesis, oxygen transport, and energy metabolism.

Potassium

A 1 oz serving of raisins provides approximately 212 mg of potassium, a meaningful contribution toward the recommended 2,600-3,400 mg daily intake. Potassium supports fluid balance, normal blood pressure, and muscle and nerve function. Raisins are among the more potassium-dense common snack foods.

Antioxidants: Resveratrol and Phenolics

Raisins inherit the grape’s polyphenol profile, including resveratrol, the stilbenoid antioxidant found in grape skins that has been studied extensively for potential cardiovascular benefits. Raisins also contain tartaric acid, caffeic acid, and quercetin. USDA ORAC data places raisins among the higher antioxidant fruits, and the drying process concentrates these phenolic compounds.

Boron for Bone Health

Raisins are one of the more concentrated common food sources of boron, an essential trace mineral involved in bone metabolism, estrogen regulation, and cognitive function. While boron RDAs are not formally established in the U.S., research suggests adequate intake supports bone density and calcium retention. The NIH Office of Dietary Supplements notes that raisins are among the higher-boron foods in the American diet.

Dietary Fiber

A 1 oz serving of raisins provides approximately 1g of dietary fiber. While not as high as some other dried fruits, raisins’ fiber contributes to digestive health and feeds beneficial gut bacteria. As with all foods, individual results may vary. Gerbs makes no medical claims.

Nutrition Facts

Serving Size: 1 oz (28g) | Calories: 85 | Total Fat: 0.1g | Sodium: 3mg | Total Carbohydrate: 22g | Dietary Fiber: 1g | Total Sugars: 18g (no added sugar) | Protein: 0.9g | Potassium: 212mg (5% DV) | Iron: 1.88mg (10% DV) | Calcium: 14mg (1% DV)

Values are approximate and based on USDA FoodData Central data for dried raisins (seedless). Actual values may vary by batch.

Flavor & Texture Profile

Dried raisins have a sweet, slightly wine-like flavor with notes of grape, dried fruit, and a subtle caramel undertone from natural sugar concentration. The flavor is familiar and broadly appealing, one of the most universally recognized dried fruit flavors. The texture is soft and chewy with a slight stickiness. Thompson Seedless raisins are uniformly sweet, consistent in size, and versatile. Raisins’ flavor integrates naturally into almost any sweet preparation.

Ingredients

Dried Raisins (Thompson Seedless Grapes).

How to Use Dried Raisins

Baking

Raisins are among the most universally used baking ingredients in the world, essential to oatmeal-raisin cookies, raisin bread, stollen, fruitcakes, scones, and cinnamon rolls. Their sweetness, moisture retention, and flavor integrate naturally into virtually any sweet dough or batter. Soak in warm water for 10 minutes before use in delicate preparations to plump them and improve their texture in the finished product.

Oatmeal

Raisins are the default oatmeal mix-in for good reason, they add natural sweetness, a chewy texture contrast, and nutritional value (iron, potassium) without requiring any preparation. Add to hot oatmeal with cinnamon for the most classic preparation in North American breakfast cooking.

Trail Mix

Raisins are a trail mix anchor, reliable, familiar, universally liked, and available in bulk. Their natural sweetness and slight wine-like depth provide a foundation that supports more intensely flavored dried fruits like cherries and cranberries. Combine with banana chips, sunflower seeds, and any Gerbs dried fruit for a complete trail mix.

Salads

Add raisins to coleslaw, carrot salads, grain salads, and Waldorf-style preparations. Their sweetness balances acidic dressings and their soft chew adds textural variety. Raisins in savory salads have a long tradition in Middle Eastern, Indian, and European cooking that extends well beyond the American health food context.

Couscous and Grain Dishes

Add raisins to couscous, quinoa, and rice pilafs alongside herbs and spices for a Middle Eastern-influenced preparation. Raisins are a traditional component of Moroccan couscous with lamb, Persian jeweled rice, and many Indian biryani preparations, their sweetness balances warm spices and savory proteins.

Storage Recommendations

Store Gerbs Dried Raisins in a cool, dry place in an airtight container. Raisins are among the most shelf-stable of common dried fruits, unopened, they keep for up to 12-18 months. After opening, consume within 4-6 months for best flavor and texture, or transfer to the refrigerator for extended freshness. Raisins can dry out and harden if left exposed to air for extended periods, this is reversible by soaking in warm water for 10 minutes before use in baking.

Frequently Asked Questions

Are Gerbs Dried Raisins safe for people with food allergies?

Yes. Gerbs Dried Raisins are produced in our dedicated, 14-allergen-free facility in Johnston, Rhode Island. Our facility has never processed any of the 14 major allergens. Conventional raisins are often processed on equipment shared with tree nuts, sesame, and other allergens, Gerbs’ facility eliminates that risk entirely.

Are Gerbs Dried Raisins gluten-free?

Yes. Our facility has never handled gluten or wheat. All equipment is dedicated gluten-free. Raisins are inherently gluten-free; Gerbs ensures no gluten cross-contact in production.

Do Gerbs Dried Raisins contain added sugar?

No. The only ingredient is dried raisins (Thompson Seedless grapes). Raisins are naturally high in fruit sugars from grape sugar concentration, no sweetener is added or needed.

What variety of grapes are used?

Gerbs Dried Raisins are made from Thompson Seedless grapes (Vitis vinifera), the most widely used commercial raisin variety in California, where the majority of U.S. raisins are produced. Thompson Seedless are known for consistent size, natural sweetness, and the characteristic raisin flavor profile.

How should I store Gerbs Dried Raisins?

Store in a cool, dry place in an airtight container. Raisins are among the most shelf-stable dried fruits, consume within 4-6 months of opening at room temperature, or transfer to the refrigerator for extended freshness of up to 12 months. If raisins dry out and harden over time, soak in warm water for 10 minutes before use in baking, they will plump and soften completely.