Description
This simple homemade raisins recipe transforms fresh seedless grapes into naturally sweet, chewy dried fruit using a low-temperature oven drying method. With just a few ingredients and some patience, you can enjoy fresh, preservative-free raisins perfect for snacking or adding to recipes.
Ingredients
Scale
Ingredients
- 1 pound seedless grapes (any color)
- 2 tablespoons white vinegar
- Cold water (for ice bath)
Instructions
- Preheat Oven: Set your oven to a low temperature of 190°F to prepare for the slow drying process.
- Prepare Vinegar Ice Bath: Remove grapes from their stems. In a large bowl, mix the white vinegar with water and add ice cubes to create a cold bath.
- Blanch Grapes: Bring a large pot of water to a rolling boil. Briefly boil the grapes for 30 seconds, then drain immediately to help clean and slightly soften the skin.
- Cool Grapes: Transfer the boiled grapes into the prepared vinegar ice bath for 2 minutes to stop the cooking process and help set the skins.
- Dry and Slice Grapes: Drain the grapes well and gently dab them dry with a clean towel. Optionally, cut grapes in half to speed up drying, though leaving them whole is also fine. Place grapes evenly in a single layer on a parchment-lined baking sheet.
- Dry Grapes in Oven: Place the baking sheet in the oven and let the grapes dry for 12 to 18 hours, stirring occasionally every few hours to ensure even drying and prevent sticking.
- Store Raisins: Once dried and shriveled into raisins, allow them to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Cutting grapes in half speeds up drying time but whole grapes produce larger, chewier raisins.
- Maintaining a low oven temperature is critical to gently dry grapes without cooking or burning them.
- Stirring the grapes every few hours encourages uniform drying and prevents grapes from sticking together.
- Store homemade raisins in the fridge to maintain freshness and extend shelf life.
- Use seedless grapes for easier drying and eating.
