How to Plump Raisins

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12 Recipe Ratings | Success Stories

Reviewed by Jennifer Levasseur

Last Updated: March 19, 2024 Approved

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As a dried fruit, raisins may sometimes seem a little too dry for snacking purposes or for use in certain baked goods and fresh dishes. The plumping process enhances the flavor of the raisins while making them both softer and juicier.

Recipe for Plumped Raisins

Combine 1 cup (250 mL) of raisins and 1 tbsp (15 mL) of water. Microwave for 30 to 60 seconds or put on the stove over high heat until the liquid starts to boil. Remove the raisins from the heat source, cover them with a lid, and let them stand for 5 minutes. Drain the liquid and add the raisins to your meal.

Ingredients

Makes 1 serving

1/2 cup (125 ml) raisins
Water, juice, or alcohol, up to 1 cup (250 ml)

Method 1

Method 1 of 4:

Using a Microwave

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1
Arrange the raisins in a microwave-safe dish. Place the raisins in a microwave-safe plate or bowl, spreading them out so that they lie flat in a single layer.
- The raisins need to be in a single layer instead of being stacked on top of each other. Keeping the raisins in a single layer will ensure that they absorb the water more evenly during the heating process.
For every 1 cup (250 ml) of raisins used, pour 1 Tbsp (15 ml) of water over the dried fruit. ^{[1]
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Research source} Spread the water out as evenly as possible.

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3
Microwave for 30 to 60 seconds. Cover the dish and microwave the raisins on high until the raisins appear to absorb the water.
- If the container has its own lid, verify that it is also microwave-safe before using it. For any dish that does not have its own microwave-safe lid, consider covering the container loosely with plastic wrap or a paper towel.
- Keep the dish slightly vented on one side to prevent pressure from building up inside.
- Note that the liquid will not be completely absorbed when you pull the dish out of the microwave. The raisins should begin to look plump, but the rest of the absorption will occur upon standing.
4
Let stand. Stir the heated raisins and replace the cover. Let them stand out at room temperature for 2 to 3 minutes after that.
- If you would prefer the raisins to be somewhat dry, pat them gently with paper towels after they have had a chance to absorb the liquid and cool down.
By the time you reach this step, the raisins should be somewhat plumper and ready to enjoy on their own or use in other recipes.

Method 2

Method 2 of 4:

Using a Stove

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1
Combine the raisins and liquid in a saucepan. Place the raisins inside a small saucepan. Pour water into the saucepan as well, using just enough to completely cover the raisins.
- Water works well as a default option, but for something more flavorful, experiment with other liquids. For instance, consider trying grape juice, orange juice, or another fruit juice. For more mature palettes, consider a little diluted wine or rum. ^{[2]
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  Research source}
Place the saucepan on the stove over high heat. Heat it until the liquid starts to boil, then immediately remove the saucepan from the heat source.
Cover the saucepan with an appropriately sized lid and set it aside in a room temperature spot. Allow the raisins to soak in the hot liquid for a full 5 minutes.
4
Drain the raisins. Pour any excess liquid out of the pan or remove the raisins from the pan using a slotted spoon. Regardless of how you accomplish it, you simply need to remove the plumped raisins from the liquid.
- You could drain the liquid by pouring the contents of the pan through a small colander. Alternatively, place the lid on the pan, leaving a 1/4 inch (0.6 cm) gap between the pan and the lid on one side. Pour the liquid out through this gap, carefully preventing the raisins from slipping through.
- If you need the raisins to be somewhat dry after you plump them up, spread them out onto a couple layers of clean paper towels. The paper towels should absorb some of the excess liquid.
The raisins should be plump and ready to enjoy at this point.

Method 3

Method 3 of 4:

Using a Kettle

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1
Boil water. Fill a tea kettle with 1 cup (250 ml) or so of water and set it on your stove. Heat it on high until the water begins to boil.
- Water is the most common option used with this method, but you can experiment with other liquids for a more flavorful alternative. Grape juice enhances the raisins with their natural flavor, but other fruit juices, like orange juice or apple juice, can add greater depth and complexity. Alcohol, like wine or rum, could also be used.
- Instead of a traditional kettle, you could heat the water with an electric kettle or small saucepan, if preferred.
Place the raisins in a small bowl and pour the boiling water on top, making sure that the dried fruit remains fully submerged.
^{[3]
X
Research source} Keep the raisins in the hot water for as long as possible, or until they reach the level of plumpness you desire.
4
Drain. Remove the raisins using a slotted spoon or pour them through a small colander to separate them from the liquid.
- It might be a wise idea to drain the excess liquid from the surface of the raisins by spreading them out onto clean paper towels. Gently pat them dry with additional paper towels to dry them even more thoroughly, if desired.
The raisins should be plump, juicy, and soft at this point. You can eat them like this or use them in a recipe that would benefit from plumped raisins.

Method 4

Method 4 of 4:

Using a Cold Soak

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1
Combine equal parts water and alcohol. Pour 1/4 cup (60 ml) water into a bowl, followed by 1/4 cup (60 ml) wine or your alcohol of choice. Mix together gently until combined.
- Even though this method is labeled as a "cold soak," the water and alcohol should actually be at room temperature. Do not chill them before use.
- This method is referred to as a “cold soak” simply because no heat is used.
- Note that you must use some form of alcohol for this method if you want it to be as effective as possible. Wine is not the only alcoholic option you could use, though. For something a little less sweet, consider using rum, instead.
2

Add the raisins. Pour the raisins into the bowl with the diluted alcohol, making sure that they are completely submerged in the liquid.
3
Soak for 30 minutes. Allow the raisins to soak in the mixture for a full 30 minutes without disruption.
- Make sure that the raisins are soaking the mixture at room temperature. Do not chill them or heat them during this time.
4
Drain. Remove the raisins from the alcohol using a slotted spoon. They should be notably plumper by this point. Squeeze them gently with your fingers to remove any excess liquid, if desired.
- If you don't have a slotted spoon handy, you could pour the contents of the dish through a small colander, instead. Discard the liquid and reserve the raisins.
- Consider draining the excess surface moisture off the raisins by blotting them with clean paper towels or allowing them to sit out on clean paper towels for a few minutes.
5

Eat or use as desired. The raisins should be much plumper than before. You can eat them as they are or use them in other dishes.

Community Q&A

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Question

How much would 1 cup of raisins equal after plumping?

Community Answer

It would be 150 grams, and in ounces, it will be 5.3.

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Question

Should raisins be measured before or after plumping?

Community Answer

Measure them after plumping.

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Question

How do you store plumped raisins?

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Community Answer

You can store plumped raisins in your freezer and then use a stovetop to unfreeze them.

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