Dehydrating Cranberries


Dehydrating Cranberries

Dehydrating Cranberries

Cranberries are a wonderfully healthful fruit. They are rich in tannin's, which inhibit the oxidation of HDL's, the “bad” kind of cholesterol, which helps to prevent atherosclerosis. Cranberries affect the acidity of urine and can disrupt the formation of kidney stones and prevent urinary tract infections. Dehydrating cranberries is a simple process that allows you to store cranberries for long periods of time. By dehydrating cranberries yourself you not only save money but unlike the store bought variety, they are not loaded with sugar and oils.

First boil a pot of water. When the water is boiling, add the cranberries and let them cook for 2-3 minutes until the skin pops. It is important not to overcook or under cook the berries because if they are overcooked, the berries become mushy and you lose the appearance of individual berries. If it is under cooked, the cranberries are too hard.

After the cranberries are properly cooked, drain them and put them in a dehydrator. When they are properly dried, store them in a vacuum sealed bag or vacuum sealed canning jars.

These home made dried cranberries are harder than the store bought variety, but they can be reconstituted by soaking them in water for 30 minutes.

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Why don't you try and dehydrate some cranberries today? Have you tried drying your own cranberries? Do you like them more or less than the store bought variety? What other types of fruit do you like to dehydrate? Share your ideas with us!

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