Homemade Raisins
User Reviews
5
Homemade Raisins
Description
Start by removing grapes from stems and blanching them in boiling water for 30 seconds to loosen wax coatings and soften skins. After draining, immerse grapes in an ice water and vinegar bath to halt cooking and cleanse the fruit. Dry the grapes thoroughly to prepare for drying.
Arrange grapes in a single layer on parchment-lined baking sheets and place in a low oven set to 190°F. The grapes dry over 12 to 18 hours, with occasional stirring for even dehydration, until shriveled to raisin-like texture and chewy consistency.
The resulting raisins retain the sweetness of the original grapes but with concentrated flavor and a chewy bite. They should be refrigerated in an airtight container and used within two weeks for best quality.
Halving grapes before drying produces a chewier texture, but leaving them whole is preferred for a softer result. If using higher quantities, ensure grapes remain in a single layer and dry evenly.
Ingredients
- 1 pound grapes any color, seedless
- 2 tablespoons white vinegar
Instructions
- Preheat the oven to 190°F.
- Remove grapes from the stems. Combine the vinegar with water and ice to fill a large bowl.
- Bring a large pot of water to a boil and add grapes. Boil 30 seconds and drain well.
- Place grapes into the ice bath for 2 minutes. Drain well.
- Dab grapes dry and cut in half if desired (I prefer to leae them whole). Place in a single layer on a parchment-lined baking sheet.
- Allow grapes to dry for 12-18 hours in the oven, stirring a couple of times.
- Store in the fridge in an airtight container for up to 2 weeks.
Notes
- Store finished raisins refrigerated in an airtight container for up to two weeks.
- Use seedless grapes such as green or purple; both work well for drying.
- Blanching grapes briefly loosens surface wax and breaks skins for faster drying.
- Drying time varies by grape size and desired chewiness, typically 12-18 hours.
- Drying whole grapes results in softer raisins; halved grapes produce chewier texture.
- Line baking sheets with parchment paper to prevent sticking during drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78 | 4% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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