Right.

Anybody who knows anything at all about raisins and sultanas knows that broadly speaking, raisins are dried black grapes and sultanas are dried white grapes. There may be one or two semantic differences in terminology, but basically that's where it's at.

I've got a big bag of raisins here which has been left open. The result of this carelessness is that the raisins are no longer plump and moist. On the contrary, they are now looking rather wizened and not terribly appetising. They aren't mouldy or anything.

I've also got a somewhat smaller bag of sultanas which have suffered a similar fate.

Now I know that it's possible to rehydrate some things by the simple expedient of adding water, and indeed that's the very meaning of rehydration.

I realise that if I was to put a raisin in a little pot of water I would be a fool if I expected it to return to the plump firmness it had while soaking up the warmth of the sun on a lush vine somewhere in the Dordogne, or Cape Town, and I don't.

For one thing, I don't want a bag of grapes. I want a bag of raisins, some of which I can sprinkle on my Cornflakes at breakfast time.

I want a bag of raisins that look like raisins rather than the small fossilised gonads they resemble at the moment.

So the question is this: is it possible to partially rehydrate raisins?

If it is, does a formula for such a process exist? Is there a tried and tested water-to-raisin ratio? Should I attempt it one raisin at a time, or could I lob a handful into a bowl and do lots at once to save time?

Are there any pitfalls I should be aware of?

Am I about to reopen the Pandora's Box of genetic modification?

Will my raisins turn into horribly disfigured laboratory rats with no legs and shrivelled-up little whiskery faces?

Should I even be tampering with Mother Nature at all?

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Quote: Frantone wrote in post #2

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Individual massages with a quality moisturiser such as Clarins!

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Alternatively, use them in a cake and buy some more for your breakfast treat.

Colin

Dried fruit is the spawn of Satan.

Quote: steamdrivenandy wrote in post #7

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or deeply unctious

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This video contains content from Channel 4, who has blocked it in your country on copyright grounds.

However, in answer to Pepe's question :-

Zitat

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Quote Pepe le Pew:- I've got a big bag of raisins here which has been left open. The result of this carelessness is that the raisins are no longer plump and moist. On the contrary, they are now looking rather wizened and not terribly appetising. They aren't mouldy or anything.
So the question is this: is it possible to partially rehydrate raisins?

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Yes, it is possible. Lay them out on the kitchen table and sprinkle some Self Raisin Flour on them.

Randa