Easy way to make Raisins at home (Chewy and Candy-flavor)

It’s simple to make your own raisins at home without any special equipment or a food dehydrator.

These tiny homemade treats have a distinct texture to store-bought ones; they have a flavor that is almost candy-like and are a little chewier.

Easy Homemade Snack

Toss some fantastic sweet and chewy flavor into your trail mix, granola, and cookies! Seedless grapes that are green, purple, or black are turned into tiny jewel-toned bursts of sweetness! They can be completely organic and are quite simple to prepare!

• Only two ingredients and a few easy steps are required to make these homemade raisins!
• Homemade raisins are a handy, healthful treat.
• Or include them in cereal, granola bars, or porridge for an additional sweet and juicy surprise!
• You may keep these tasty bites in the fridge for up to two weeks.

Components & Alterations

GRAPES: Regardless of hue, always choose grapes that are full and plump and have a fresh, sweet scent. The ideal grapes are those without seeds, although any grape will suffice as long as they have undamaged skins and are roughly the same size.

VINEGAR: For this recipe, vinegar is merely used to remove any wax or pesticides that were applied to the grapes to keep them safe during transit.

Creating Raisins

Making your own raisins is easy and entertaining:

1. Trim & clean the grapes. Make a vinegar-filled ice bath.
2. Grapes boiled in water (per the recipe below). Good drainage
3. On a parchment-lined baking sheet, spread out the grapes.
4. For 12 to 18 hours, bake the food in a “slow” oven to dry it out.
5. For up to two weeks, keep raisins that have cooled in the refrigerator.

Have you heard?

Grapes should be blanched to help break the skins and remove any waxes that may be present. The grapes’ torn skin makes it simpler for them to release moisture, which has the effect of hastening their dehydration.

How to Choose the Best Raisins

• The grapes must be seedless. Grapes can be purple or green.
• Blanching grapes helps to split the skins and eliminates any wax that may be present. The grapes’ torn skin makes it simpler for them to release moisture, which has the effect of hastening their dehydration.
• Depending on the size of your grapes and your preferences, the cooking time specified in the recipe may change.
• We’ve tried both whole and halved grapes; I like whole grapes better. Grapes cut in half have a somewhat chewier texture.
• To prevent the raisins from sticking, line the pan with parchment.
• When using raisins in a dish, they can be made plumper by soaking them for roughly 15 minutes in water.
• To keep them fresh, store them in an airtight container.
• Add to cinnamon buns, salads, or cookies!

Authentic Raisins

These juicy gems are a great portable and healthful snack with just 2 simple ingredients!

Ingredients

• 1 pound of seedless grapes of any color
• 2 tablespoons white vinegar

Instructions

1. The oven should be heated to 190°F.
2. Take the grapes off their stalks. Fill a big dish with vinegar, water, and ice.
3. Grapes are added to a large pot of boiling water. Drain well after 30 seconds of boiling.
4. Grapes should be placed in the ice bath for two minutes. Good drainage
5. If desired, dab grapes dry and cut in half (I prefer to leave them whole). Place on a baking sheet covered with parchment paper in a single layer.
6. In the oven, let the grapes dry for 12 to 18 hours while stirring them occasionally.
7. For up to two weeks, keep in the refrigerator in an airtight container.

Notes

For up to two weeks, keep in the refrigerator in an airtight container.

The grapes must be seedless. Grapes can be purple or green.

Blanching grapes helps to split the skins and eliminates any wax that may be present. The grapes’ torn skin makes it simpler for them to release moisture, which has the effect of hastening their dehydration.

Depending on the size of your grapes and your preferences, the cooking time specified in the recipe may change.

We’ve tried both whole and halved grapes; I like whole grapes better. Grapes cut in half have a somewhat chewier texture.

So that the raisins won’t stick, line the pan with parchment paper.

Nutrition information

Calories: 78 | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 217mg | Fiber: 1g | Sugar: 18g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg