January 27th, 2012 | 
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There are a heap of gains for eating cranberries. They provide antioxidants and may even aid ward off bladder infections. Buying dried cranberries in the grocery store isn’t all that highpriced but the major problem with buying dried cranberries is that there is sugar added. Look in your local grocery store and you will closely always find each single brand of dried cranberries labeled as “sweetened dried cranberries”. Seldom will you see “unsweetened dried cranberries sold in a regular grocery store, you will most likely have to head out to a special line of work health feed store to get them unsweetened. You may make your own cranberries at home by either dehydrating them or using your oven. By making your own dried cranberries at home, you are in control as to the amount of sugar you add to them or if you do not wish to add sugar at all. To make your own dried cranberries you will need: - a bag of fresh cranberries (fresh is best but frozen may be used) The introductory step in preparing your cranberries to be dried is to wash them exhaustively place the berries into an empty saucepan. If you choose to sweeten your berries then do so now with your choice of granulated sugar, a sugar alternate like Splenda or my personal favored is Stevia; which is made from the Stevia Plant found in nature and not a chemically engineered sugar. You will original dissolve your sugar choice in a cup of water. The amount of sugar will depend on how sweet you prefer your berries to be and the type of sweetener used. Pour the sugar mixture over your berries that are in the saucepan. Next you will boil the cranberries in water. If you sweetened your cranberries, there will have to be galore of the sugar water mixture in the pan still but you may need to add more water to the pan if the water is not covering the cranberries. If you did not choose to sweeten your berries, then you will also need to add water to the pan so that the water is covering the berries. Set the saucepan on high sufficient heat to boil the water. The reason why you need to boil the berries is to whiten them which causes the cranberries to burst as the outer skin will split. This step is important because if the cranberries do not split they will not arid properly. Keep the cranberries in the boiling water until you may effortlessly distinguish that the skin on all of them have split. Drain all the water out using a strainer and lay out a heap of paper towels over a baking sheet. You may let the berries sit in the strainer a few minutes to cool off and then place them on top of the paper towel and pat them try. If using a feed dehydrator then set your dehydrator on 120 degrees and get started layering the cranberries disseminate out on a single layer. The cranberries will take approximately 12-24 hours to arid in a feed dehydrator. Be sure to stir the berries each 2 hours to support them arid evenly. You recognise they are down when they are chewy yet leather in texture. If using an oven, preheat the oven to 200 degrees Fahrenheit. Take a cookie sheet and place 2-3 layers of paper towels directly on the cookie sheet followed by the very top layer to be parchment paper. Next take your berries and lay them over the parchment paper so that they form a single layer. Once the oven has preheated a few minutes, lower the heat to 150 degrees Fahrenheit and then place your cookie sheet into the oven on the middle rack. It will take approximately 8 hours to arid them. Test them after 8 hours, they must have a leathery texture and be chewy. Enjoy your dried cranberries!
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