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.
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.
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.
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. [3] X Research source
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.
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.
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.
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.
Make sure that the raisins are soaking the mixture at room temperature. Do not chill them or heat them during this time.
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.
