August 24, 2017

Dried Cranberries

Dried Cranberries

Janine Pineo Photo | Dried Cranberries

I bought a lot of cranberries this year.

I couldn’t help myself with the jewel-toned beauties piled up at the Hampden Farmers Market. They were being sold by Kenona Farm, which had them via Sugar Hill Cranberry Co.

They were huge, beautiful berries. I froze a great many bags, but some became sauce of one kind or another. And one bag I saved to try making dried cranberries.

Sugar Hill had a card with the recipe on the back. It is quite straightforward. My only trouble is that I don’t have a dehydrator, so I tried the oven method. They didn’t turn out dried, but rather chewy.

I like them.

The first step is to immerse the cranberries in hot water to burst the skin.

Janine Pineo Photo | The first step is to immerse the cranberries in hot water to burst the skin.

Dried Cranberries
(via Sugar Hill Cranberry Co.)

1 16 oz. bag cranberries
2 quarts boiling water
1/4 cup sugar or corn syrup (I used sugar)

Place cranberries in a bowl and pour the boiling water over them. Let the berries sit until the skin pops.

Drain. Coat the berries with sugar or corn syrup (optional).

Oven method

Place berries on a cookie sheet and put in a 350-degree oven for 10 minutes. Turn off the oven and let them sit overnight. (I checked them and reheated oven to 175 degrees twice over about a 10-hour period to help get rid of more moisture.)

The berries will be sticky, so place pan in the freezer. After the berries are frozen, remove from pan to either a freezer bag or container. Store in the freezer.

Dehydrator method

Transfer the berries to a cooking sheet and place in freezer for about two hours.

Put berries on a mesh sheet in the dehydrator for 10-16 hours until chewy and no pockets of moisture.

– Janine Pineo