How to rehydrate raisins?

In the brief guide, we are going to answer the question ‘How to rehydrate raisins’ with a detailed analysis of what consequences are present inside them.

How to rehydrate raisins?

To rehydrate raisins half-fill a basin with boiling water and toss in the raisins. It’ll just take a few minutes for them to soften.

When baking with raisins, this method also works nicely (or other dried fruit). Rehydrate the raisins in fruit juice or liquor to add depth and flavor.

Combine the raisins and liquid in a small saucepan and cook over low heat until the liquid warms and the fruit plumps up, then remove from the heat and drain before using.

Use a Microwave

In a microwave-safe dish, arrange the raisins

Spread the raisins out flat in a single layer on a microwave-safe dish or bowl. Instead of being stacked on top of each other, the raisins should be in a single layer. The raisins will absorb the water more uniformly if they are kept in a single layer during the heating process.

Pour some water over the raisins

Pour 1 teaspoon of water over the dried fruit for every 1 cup of raisins used. As much water as possible should be spread out evenly.

Microwave on high for 30–60 seconds

Cover the dish with plastic wrap and microwave on high until the raisins appear to have absorbed the water.

If the container comes with a lid, make sure it’s microwave safe before using it. Consider covering the container loosely with plastic wrap or a paper towel if the dish does not have its own microwave-safe lid.

To prevent pressure from building up inside the dish, keep it gently ventilated on one side.

When you remove the dish from the microwave, keep in mind that the liquid will not be totally absorbed. The raisins should start to swell up, but the majority of the absorption will happen when you stand them up.

Allow resting

Replace the lid and stir in the raisins that have been cooked. After that, let them sit at room temperature for 2 to 3 minutes.

Make use of the raisins

The raisins should be plumper and ready to eat on their own or in other recipes by the time you get to this step.

Stove Operation

In a saucepan, combine the raisins and liquid

In a small saucepan, place the raisins. Fill the saucepan halfway with water, just enough to cover the raisins fully. Water is a good starting point, but try experimenting with various liquids for a more tasty result. 

Bring the mixture to a boil

Place the saucepan over high heat on the stove. Remove the saucepan from the heat source as soon as the liquid begins to boil.

Allow for a 5-minute rest period

Place the saucepan in a room-temperature location and cover with an appropriate-sized lid. Allow 5 minutes for the raisins to soak in the heated liquid.

The raisins should be drained

Use a slotted spoon to remove the raisins from the pan if there is any excess liquid. You simply need to separate the plumped raisins from the liquid, regardless of how you do it.

Use as you see fit

At this stage, the raisins should be plump and ready to eat.

Use a Kettle

Bring water to a boil

Fill a tea kettle halfway with water and place it on the heat. Turn the heat up to high until the water starts to boil.

If you want, you might use an electric kettle or a small saucepan to heat the water instead of a regular kettle.

Combine the raisins and the hot water in a mixing bowl

Pour the boiling water over the raisins in a small bowl, making sure the dried fruit is completely submerged.


Soak the raisins for 5 to 10 minutes in boiling water for as long as you can, or until they reach the plumpness you want.


To separate the raisins, use a slotted spoon or pour them through a tiny colander.

Making use of a cold soak

Combine equal parts water and alcohol in a mixing bowl

Fill a bowl halfway with water, then halfway with wine or your preferred alcoholic beverage. Gently blend the ingredients until they are well incorporated.

Toss in the raisins

Pour the raisins into the basin containing the diluted alcohol, making sure they are completely submerged.

Soak in the tub for 30 minutes.

Make sure the raisins are fully submerged in the mixture and are at room temperature. During this period, do not chill or heat them.


Using a slotted spoon, remove the raisins from the alcohol. By this time, they should be noticeably plumper. If desired, gently squeeze them with your fingers to remove any excess moisture.


In the brief guide, we discussed answering the question ‘How to rehydrate raisins’ with depth analysis of what consequences are present inside them.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.