Store dried fruit in a cool, dry place (like a cupboard or closet) in an air-tight container.
At least twelve months.
Use golden raisins as you would black raisins in any recipe. Raisins are often found in sweet breads, cakes, cookies, rice puddings, oatmeal (try them with rolled spelt flakes
or rolled emmer flakes
Adding dried fruit to braising dishes just before the slow-braise will rehydrate it and infuse its flavors into the sauce. Some varieties will also break down during the braising process.
Dried fruit is sometimes rehydrated before being used as an ingredient. The most common way to do this is to place the fruit in a bowl and pour boiling water over it. Let it sit for 5-10 minutes until plump, then drain the water.
Other methods include soaking the fruit overnight in the refrigerator (results may vary with the variety), steaming, or poaching in liquid on the stove. However, this poaching liquid need not be pure water. Many chefs rehydrate dried fruits in liqueurs to infuse them with additional flavor (rum is the classic choice for raisins).
Beyond all their traditional sweet applications, golden raisins can also be used in savory dishes (often those influenced by Middle Eastern cuisine), tossed with basmati rice & blanched almonds, added to stews, blended into sauces and more.