Homemade Raisins

Making homemade raisins is easy and no special tools (or food dehydrator) are needed.

The texture of these little homemade gems is different than store bought, they’re slightly chewy and almost candy-like in flavor.

Easy Homemade Snack

Add a great sweet and chewy kick to cookies, granola, and trail mix! Green, purple, or black seedless grapes get transformed into little jewel-colored bursts of sweetness! Totally easy to make and they can be totally organic!

These homemade raisins use just two ingredients and a few simple steps!
Homemade raisins are a healthy, portable snack.
Or add them to oatmeal, granola, or granola bars for an extra sweet & juicy surprise!
Enjoy these sweet bites for up to 2 weeks in the fridge.

Ingredients & Variations

GRAPES: Always select grapes that are full and plump and smell clean and sweet, regardless of their color. Seedless grapes are best, but any grape will do as long as they are about the same size with intact skins.

VINEGAR: For this recipe, vinegar is simply the means to cleanse any pesticides or wax that was added to the grapes to protect them during shipping.

How to Make Raisins

It’s simple and fun to make homemade raisins:

Clean & trim grapes. Prepare an ice bath with vinegar.
Boil grapes in water (per the recipe below). Drain well.
Spread grapes on a baking sheet lined with parchment paper.
Bake in a ‘slow’ oven until dried, about 12 to 18 hours.
Store cooled raisins in the refrigerator for up to 2 weeks.

Did you know?!

Blanching grapes helps to remove any waxes that are on the grapes and helps to break the skins. When the skin is broken, the grapes can release moisture easier which helps them to dehydrate faster.

Tips for the Best Raisins

Ensure the grapes are seedless. Green or purple grapes work.
Blanching grapes removes any waxes that are on the grapes and helps to break the skins. When the skin is broken, the grapes can release moisture easier which helps them to dehydrate faster.
The time listed in the recipe is an estimate and will vary based on the size of your grapes and personal preference.
We have tried both halved and whole grapes, I prefer the whole grapes. Halved grapes are a bit chewier in texture.
Line the pan with parchment so the raisins don’t stick.
If using raisins in a recipe, you can plump them up by placing them in water for about 15 minutes.
Store them in an airtight container to keep them fresh.
Add to cookies, salads, or cinnamon rolls!

Did you make these Homemade Raisins? Be sure to leave a rating and a comment below!