Sun-dried raisins are a delicious natural snack and an addition for many recipes. Dehydrating your own opens up your options. The Champagne Grapes seedless I dehydrated offered a subtler though richer sweetness and more complex flavour overall.
Ingredients ( Makes approx. 700 g )
- 1800 g Champagne Grapes ( very small grapes )
1. Wash grapes and remove their stems. Discard any spoiled fruit. Pat dry with a towel or let them air-dry until no water drops on the surface before moving to dehydrator.
2. Line baking sheet onto the tray. Spread in a single layer onto baking sheets without overlapping.
3. Follow your machine’s suggested temperature guidelines. If using NOVA dehydrator, dry at 50ºC for 8 hours, then 90ºC for another 8 hours, turn after to prevent sticking. If the grapes are bigger then Champaign grapes, the process will take longer. Monitor the grapes throughout the drying process, tossing them every few hours for even drying.
4. Once dark and wrinkled, remove from oven and allow to cool before storing in an airtight container. Stored in refrigerator up to 1 month.