Cranberries are beautiful, but boy do they pack a mean sour punch. We usually consume cranberries in the form of sauce after it has been boiled down with heaps of sugar, or dried cranberries as a tasty and handy snack. Sometimes we’ll have cranberries in juice, and then possibly mix this juice with vodka, lime and ice and give it a fancy urban chic name – The Cosmopolitan.

We have all heard about how healthy cranberries are. They are not, however, healthy in any of the aforementioned ways – and yes, dried included.

You are watching: How To Make Dried Cranberry

Health Benefits of Fresh Cranberries

The health benefits of cranberries are rather astounding. Like their cousin the blueberry, they are powered up with anti-oxidants. They are most well known for their ability to treat and prevent urinary tract and bladder infections and have also been linked to preventing kidney stones, lowering cholesterol, reducing oral diseases, helping gastro disorders and even preventing stroke and some cancers.

With that said, when was the last time you ate a hardy handful of fresh cranberries? The answer is likely never. Why? Because these radiant red berries are the tartest, sourest little devils. So how do you use them when they’re in season! Well, as it turns out, there are a quite a few ways!

Read more: How To Make A Good Garlic Butter Sauce | Coral's Blog – Food Blog – Cooking Guide

How to Make Dried Cranberries

Homemade Dried Cranberries

A few years ago, just after the holidays, fresh cranberries were on sale everywhere. I bought four bags and stuck them in my freezer with the plan that I would dehydrate them myself and have fresh dried cranberries without any preservatives or sweeteners.

So I defrosted them, soaked them for about 4 hours in maple syrup (they needed some sweetness right?), sliced them in half, spread them out on a dehydrator tray, stuck them in my dehydrator and left them alone.

Eight hours later, they were done. So exciting. I took a handful and popped them in my mouth and holy Dinah! SOUR. They were little pellets of sour.

What did I learn from this? The sweet dried cranberries we buy at the store are saturated in sugar – whether with regular sugar or sweetened with apple juice . There are so many other naturally sweet dried fruits available that store-bought dried cranberries were excommunicated from my cupboard.

Refer: How To Make Liquid Smoke Alton Brown | Coral's Blog – Food Blog – Cooking Guide

But that doesn’t mean you can’t make homemade dried cranberries. You’ll get all of the benefits, without the sugar cornucopia. They are definitely going to be sour, but they’re perfect for when you want to add a bit of tartness to a dish, in your granola or trail mix, or on a smoothie bowl.


How about you? Do you have any other ideas for using fresh cranberries? Please share in the comments.

dried Cranberries

Header photo: iStock/Magone
Photo: iStock/margouillatphotos


See more: How To Cook Pigeon Peas Alone | Coral's Blog – Food Blog – Cooking Guide


Please enter your comment!
Please enter your name here