Sensational Seedless Grapes
(Page 5 of 5)
Making Raisins
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Today, with the convenience of a food dehydrator, you can turn grapes into raisins in less than one day. Thin-skinned, seedless varieties with a high sugar content and low acidity — such as `Himrod' or `Reliance' — dry into terrific-tasting raisins.
Select fully ripe, plump grapes free of mold or mildew. Drying time will vary according to the type of food dehydrator but generally takes eight to 48 hours. Stem grapes before placing on dehydrator trays.
Store dried raisins in airtight containers. Check a few days later for signs of moisture; if it is present, additional drying time is needed. (For more tips, see "Choosing a Food Dehydrator," June/July 2003.)
Baked Apples with Sunflower Seeds & Raisins
4 large Cortland apples
1/2 cup homemade raisins
1/4 cup sunflower seeds
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 cup apple cider
No fat vanilla flavored yogurt
Position rack in center of oven and preheat to 350 degrees. Core apples and remove the top third of the peel. Combine raisins, seeds, zest, juice and spices. Place apples in a baking dish just large enough to hold them snugly. Fill apple centers with raisin mixture; pour cider over apples. Cover and bake 45 minutes, basting as needed. Serve with a spoonful of the vanilla-flavored yogurt.
— From The Cook's Garden by Ellen Ecker Ogden, available at http://www.motherearthnews.com .
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