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Bakers do have an alternative: making their own sticky raisins.

Cindy Preston says modifications can be made to the Thompson raisin.

"You have to soak your Thompson raisins in hot water and then you add a little bit of sugar to them and plump them up...to get the sticky consistency you can add a bit of the pineapple."

Read more: http://www.cbc.ca/news/story/2001/12/06/stickyraisins_011206.html#ixzz1E7wUJJto

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