This year we had more grapes in the greenhouse than we could eat. Making raisins is a great way to make grapes last.
As we live on the west coast of Norway, on about the same latitude as Anchorage, Alaska, sundrying really isn't an option. Good thing the oven can do the trick.
Step 1: What You'll Need
The ingredients lis is short for this one: Grapes
You also need:
Wooden spoon or similar
Step 2: Pluck and Wash
Pluck the grapes of the stems and give them a wash.
Spread them out on a baking tray covered with baking paper.
To speed up the drying process, you can use a sharp knife to puncture the grapes. If you are drying a lot of grapes, it might not be worth it.
Step 3: Dry
Put the tray or trays in the oven, and jam the oven door slightly open with a wooden spoon or similar. Turn the oven on at about 50 °C (120°F).
You don't want to bake the grapes, just speed up the drying a bit.
This batch took about 30 hours to dry to the level I wanted. Drying times vary with different grapes and different ovens, so check on your grapes now and then to see how they are doing.
When you are happy with the consistency of you raisins, let them cool down and store them in an airtight container.