I recently did a post about How to Make Craisins in the Oven but honestly, while they worked in my Broccoli Salad recipe, they weren’t something I would use in a salad. It may have been me, I may have “over-dried” them, but I think it also may have been the method. SO~I decided to try a different idea. Here is what I came up with!
“Craisins” ~ THM FP
- First, make a simple syrup with the sweetener and water, placing both ingredients in a saucepan and heating over medium heat until the sweetener is disolved. Remove from heat.
- Next, wash your cranberries and cut them in half. This might seem laborious, but I really think this makes a much better end product! Put them in the saucepan with the simple syrup.
- Once all of the berries are in the pan turn the heat back on to medium and cook for 5 to 8 minutes. You do not want them to turn to mush! You want them to retain their “structure”. I am including pictures of about half way through the cooking process and what they looked like when I took them off the heat.
- When berries are cooked drain them in a collander to remove all excess liquid.
- Set a rack on a baking sheet and cover it with a sheet of parchment paper.
Put the cranberries on the covered rack, leaving space between the berries so that air can circulate.
- Bake the berries at 150 degrees for 8 – 12 hours. I baked mine for 10.
- Allow berries to cool for 20 minutes. Put the dried, cooled cranberries into glass jars, filling the jars about 2/3 full. Shake the jars a couple of times a day for one week. This redistributes the berries as well as any moisture they may still contain. If any condensation shows up on the sides of the jars, your fruit isn’t dried well enough yet and it needs to go back into the dehydrator for a few hours.
- Once your dried cranberries are conditioned, store them in airtight containers away from direct light or heat.