Servings: 12 ounces
1 (12 oz.) bag of cranberries
2 quarts boiling water
1/4 cup sugar or corn syrup
In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned
off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired,
coat the berries with either a light corn syrup or granulated sugar. Transfer the berries to a cooking sheet and place them
in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the
berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy
and with no pockets of moisture.
Another method of drying is to turn on the oven for 10 minutes at 350 F. Then
place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight.
cranberries in the freezer. Keep in mind that dried cranberries can be used in place of raisins in recipes!
Mary Bell 's "Complete Dehydrator Cookbook"
WHOLE BERRY CRANBERRY SAUCE
Servings: 2 cups
3 cups cranberries
1 1/2 cups sugar
3/4 cup water
Simmer cranberries and water
together. While simmering , mash with potato masher.
Add sugar; simmer for 10 more minutes, stirring
Put into container and refrigerate.