Image by Serious Eats / Vicky Wasik.

These oven-made raisins aren’t the same as the shriveled 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.

The oven is ideal for creating truly great-tasting raisins that retain their grape flavor 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 225 degrees Fahrenheit, but can go as high as 300 degrees if you want to dry them faster).


If you bake them at 225 degrees, you can get a fine product after three to four and a half hours. The result is juicy lumps bursting with grape flavor 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