Cranberries are delicious and can be added to any dish: salads, yoghurt, fillings, assorted dried fruit etc… Historically they have been used as food, in medicine and as a dye for fabrics. Save money by drying them. Follow these simple steps:
Steps
Method 1 of 2: Part 1 of 2: Prepare the Cranberries
Step 1. Put about 2 liters of water in a saucepan
Bring to a boil and remove it from the heat. Blueberries need to blanch, not cook.
Step 2. Put about 340g of fresh cranberries in a colander
Rinse them with cold water and let them dry. Spread them out on paper napkins and throw away any old or damaged ones.
Step 3. Add the cranberries to the pot with the hot water
Let them get wet but check them. Upon contact with hot water, the peel will begin to crack and detach from the berry. When the skins are split, remove the blueberries from the water and place them in a colander. Drain them and let them dry well.
Don't let the cranberries get too hot or stay in the water for too long after the peel has cracked. You would risk making them soften too much
Step 4. Turn on the oven to about 90 ° C
When the oven is heating up, line the baking sheet with paper towels. They will absorb excess water from the berries.
Method 2 of 2: Part 2 of 2: Drying the Cranberries
Method 1: Oven
Step 1. Place another layer of paper towels over the berries
With a tap, make them as dry as possible to reduce drying time. If you want to make them sweet, do it now. Sprinkle one to three tablespoons of sugar or glucose syrup on the blueberries. It depends on how sweet you want them.
Step 2. Prepare another pan
This will be the one that will go into the oven. Cover it with paper napkins and add a sheet of parchment-like paper on top. Sprinkle the blueberries over the entire surface of the parchment.
Step 3. Lower the oven temperature to 65.5ºC
Put the pan in the oven and wait. The drying process can last from 6 to 10 hours. It depends on the functions of the oven and how dry the blueberries are. It also depends on whether you want them dry or crunchy. If you want them chewy, dry them around 6 hours.
Step 4. Turn the pan every two hours
Air circulation is key in the drying process, so you'll need to turn the pan often when the blueberries are drying. Check your oven frequently as some dry faster than others. If you notice that the cranberries are too dry before the set 6 hours, take them out of the oven.
Step 5. Remove the cranberries from the oven
Let them cool first before touching them. To store them, put them in an airtight container and keep them in the fridge. You can also freeze them and use them whenever you want.
Method 2: Dehydrator
Step 1. Coat the cranberries with 1/4 cup of sugar (optional)
If you want to sweeten them, you can also use glucose syrup. In a container, mix the red berries with the sugar or syrup until completely coated. Cranberries often have a bitter or sour taste that is eliminated by sweetening them. If you prefer them bitter, skip this step.
Step 2. Spread parchment paper on a baking sheet
Place the cranberries making sure they don't overlap each other. If overlapped, when they freeze, they could stick together.
Step 3. Put the blueberries in the freezer
Freeze them for 2 hours. This way they will dry out faster as the cell structure breaks down.
Step 4. Move the frozen blueberries to the dehydrator
You should first arrange them on a mesh sheet and place them in the dehydrator. Leave it on for 10 to 16 hours.
Before taking them out of the machine, make sure the berries are completely dried. Try one to test its softness. If it's too chewy, return the pan to the dehydrator
Step 5. Store the dried cranberries in the freezer
Put them in an airtight container and freeze them or put them in the fridge if you decide to eat them soon.
Advice
- Cranberries are a rich source of Vitamin C and contain numerous valuable antioxidants that prevent heart disease and ailments. Additionally, these berries are believed to help prevent cancer, ulcers and gum problems as well as maintain a healthy urinary tract.
- The cranberry season runs from October to January. If frozen, they can be eaten all year round. If you decide to freeze them, choose those that have a dark red color and bright skin. Wash and dry them well. This recipe is also suitable for defrosted cranberries.
- Cranberries in cooking are a great substitute for raisins and can be used in salads, sauces, fillings and desserts.
