, with these fat, juicy beauties and get results very different from what you'd see with regular raisins . Other ideas: work them into a bread pudding, use them as a more interesting accompaniment to cheeses on a cheese platter, and much, much more.In my original round of testing, I tried out a few different methods of oven-drying the grapes, based on tips I'd read online.
This time around, I decided to try out a larger variety of grapes, using black, red, and green seedless, just to see how much of a flavor difference there was from one to the next. Because of the time of year, I couldn't find less common varieties of grapes, like Concords, which would have been fun.
In all of my tests, I used the lowest temperature allowed by my oven, but Stella did her own tests and reported that you can get away with bumping the temperature up as high as 300°F if you're willing to trade the fruit's vibrant color for darker, faster results. Exactly how much time is shaved off depends on your oven, your grapes, and how much you allow them to dry out.
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