These oven-made raisins aren't the same as the shrivelled up (but still tasty) kind you buy from the store. No, these are more flavorful, juicier and plumper, and you have control over just how juicy and plump you want them to be. You might even say that they're... raisin the bar.
Image by Serious Eats / Vicky Wasik.
The oven is ideal for creating truly great-tasting raisins that retain their grape flavour because, according to Serious Eats, even at the lowest setting, an oven is hotter than a fruit dehydrator. That way you can control how much you dry them. You can use any variety of grapes, lay them out on a rimmed baking sheet and pop them in your oven at the lowest setting (around 110C, but can go as high as 150C if you want to dry them faster).
'.It's easy to get caught up in the world of tiramisu, cake and ice cream, forgetting one of the world's simplest pleasures. rice pudding. It also happens to be one of the easiest and speediest sweets to make, as demonstrated by this non-recipe recipe from Food52..'
If you bake them at 110C degrees, you can get a fine product after three to four and a half hours. The result is juicy lumps bursting with grape flavour that you can add to oatmeal, salads, cookies, rice pudding, muffins or any other recipe you desire.
Use the Oven to Make the Plumpest, Tastiest Homemade Raisins [Serious Eats]