- 1 [10 1/2-ounce / 300-g] pack frozen cranberries
or
1 [12-ounce / 375-g] bag fresh or frozen whole cranberries
- 2/3 cup [160 mL] water
- 1/2 cup [100 g] sugar
|
- With scissors or a paring knife, half semi frozen cranberries, lengthwise - leave to thaw completely - blot dry with paper toweling.
- Into a medium-size saucepan, combine water and sugar.
- Bring to a boil, over medium heat, stirring until sugar is dissolved.
- Boil for 2 minutes, remove from heat and stir in cranberries; let stand for 1 hour or better, overnight.
- Transfer cranberries into a strainer; leave to drain, reserving syrup.
- Spread cranberries, into a single layer, onto a parchment-lined baking sheet.
- Transfer into a preheated 175°F [80°C] oven, for 1 hour.
- Drizzle with 1/4 to 1/3 cup [60 to 80 mL] of the reserved syrup [use remaining syrup to flavor beverages].
- Return cranberries to oven - let dry for 2 to 2 1/2 hours more, until wrinkled and pliable.
- Arrange cranberries into a single layer, onto a clean sheet of parchment paper layed onto a baking sheet.
- Let stand in a cool environment for up to 2 days, until dried, soft, chewy and no longer sticky.
- Transfer into a glass jar and refrigerate, or transfer into a plastic bag and freeze dried cranberries.
|
