Directions

1. Bring 2 cups of water to a boil in a medium sauce pan, then turn off the heat.
2. Submerge the cranberries in the boiling water.
3. Let the berries sit in the water until the skins pop.
4. It’s important to turn off the heat so the cranberries do not boil, otherwise they will become too mushy.
5. Drain the berries and then transfer them to a cookie sheet lined with parchment paper.
6. Press down the cranberries until they are flat, this will help the drying process.
7. Place berries on a mesh sheet and then put them in your dehydrator until they are dry and chewy, about 16 hours.
8. If you don’t have a dehydrator, place 3 sheets of paper towel under 1 layer of parchment paper on a cookie sheet (parchment paper will be the top layer). Transfer the pressed cranberries on the paper towel lined cookie sheet. Set your oven to 200 F. Once your oven has reached 200 F, put cranberries in the oven and turn down the heat to 150 F.  Leave in the oven for 6 to 8 hours.

Healthy Sweetened Dried Cranberries

• 300 grams (one bag) Snowcrest Frozen Cranberries (thawed to room temp.)
• 2 cups (460 ml)  boiling water
• 1/4 cup of honey, brown rice sweetener, or maple syrup

Follow the directions for Unsweetened Dried Cranberries. Before placing the berries into the oven coat the berries with sweetener of your choice.  Honey and brown rice sweetener are easier to work with when heated up a bit in a sauce pan.

Piece of advice:  if you’re not too sure if your berries have completely dried, you may want to double check. Dried cranberries only store well when they are completely dried. To know for sure simply place some berries in a zip-lock bag and seal. If the bag begins to fill with moisture the berries need some more time to dry. You can store your dried berries in a glass Mason jar or in a zip-lock bag.  Store in the freezer if you do not plan to used them right away.