Using fermented dried fruit?
I am going to make some banana bread today (we have some past due bananas) We fall into the "we like raisins in ours" category but I have none. I do have some dried currents however and they should be an adequate substitute. Problem: they have been stored at room temp in a tightly sealed jar and smell as though they are beginning to ferment.
Q: is it safe to use these?
Forget love... I'd rather fall in chocolate!