Homemade Oven-Dried Cranberries (Maple or Honey Sweetened)

Recipe By : Michelle McCowan

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Lightly sweetened with pure maple syrup or honey, homemade oven-dried cranberries are an easy way to preserve the short-seasoned winter fruit and enjoy their natural tartness without refined sugars and seed oils.

Pin Recipe

Prep Time 10

Cook Time 20

Total Time 20 10

Dietary DF, GF, Nut Free

Season(s) Autumn, Winter

Difficulty Easy

Yield 1 Pint

Equipment

Stovetop
Oven
Sauce Pan
Baking Sheet
Unbleached Parchment Optional

Ingredients

▢ 12 oz Cranberries (Fresh or Frozen)
▢ 2 tablespoon Coconut Oil (Unrefined)
▢ ¼ cup Pure Maple Syrup (or Raw Honey)
▢ 2 teaspoon Blanching Water (Optional)

Instructions

First, preheat your oven to 150°F. Don't worry if your oven is a relic from another era (like my previous one) and doesn't go below 200°F. It will simply take a little less time for the cranberries to dry.
Next, place the cranberries in a fine mesh sieve or colander. Rinse under cold water, removing any stems and bad bits.
Next, the cranberry skins need to be softened, popped or sliced to release the juices and achieve a perfectly chewy texture. When left whole, they can become crunchy, hard and powdery rather than soft and chewy.
Blanching is the best way to get the chewy texture of "craisins" that most of us are familiar with. It's also the fastest method, especially when drying a large quantity of cranberries.
Blanching
To blanch, bring 3 to 4 cups of water to a boil. Then carefully place the cranberries in the boiling water for 1 to 2 minutes, or until most of the skins have popped or cracked open.
Once the skins have softened, promptly remove the cranberries from the boiling water and place them in cold water to stop them from cooking. I like to use a slotted spoon to scoop out spoonfuls as the skins crack.
Make sure to avoid simmering the cranberries to prevent them from cooking and becoming mushy. That being said, it's okay if a few get a little overcooked. They just won't hold their shape as well.
Slicing
To slice, use a sharp knife to cut each cranberry in half. The really small ones can be poked with a toothpick.
After testing many batches both ways, I've found that this method yields slightly firmer cranberries and can be very time-consuming when drying large quantities. However, it works well for small batches and is a great option if you don't have access to a stovetop.
Melt the coconut oil and honey or maple syrup together in a saucepan over low heat. Stir consistently to avoid overheating and ensure the mixture is well combined. Once melted, remove from the heat.
If using sliced cranberries, place them directly in the coconut oil and maple syrup mixture. Mix until evenly coated.
If using water-blanched cranberries, you can add 2 teaspoons of blanching water to the coconut oil mixture, though it's not required. I find it adds a little extra flavour and helps to keep the cranberries soft and chewy.
Next, strain the cranberries from the cold-water bath, shaking out any excess water. Then toss the cranberries in the coconut oil mixture, making sure they are evenly coated.
Without overcrowding, evenly spread the coated cranberries on a parchment-lined baking sheet.
Place them in your preheated oven and allow them to dry for approximately 20 hours at 150°F. If your oven is set to 200°F, allow them to dry for 6 to 8 hours. However, if your oven tends to run high, it could take as little as 4 hours.
Especially when drying at 200°F, I like to check and stir them every couple of hours. Since each oven is slightly different, drying times can vary, so it's best to keep a close eye, especially towards the end, to avoid crisping and burning.
Once the cranberries have shrivelled and look like "craisins," remove them from the oven.
If you notice them turning dark red or black, they may have been cooked too long or at too high a temperature.
Allow the cranberries to cool before sealing in a container. This will take less time if you dry them at a lower temperature. Once they have cooled, you can place them in an airtight container to store.

Notes

Substitutions & Variations

Water and granulated sugar can be used in place of the maple syrup and honey. Any granulated sugar will work inlcuding coconut sugar and raw cane sugar.

Blanch in juice or apple cider instead of water. Apple juice can be used for a neutral flavour, while orange juice, pomegranate juice and apple cider each complement the cranberries with their own unique flavours. If using this method, omit the honey and maple syrup. You can also omit the oil when using this method.

Make them oil-free by adding maple syrup or honey to the water before blanching or blanch in juice as noted above.

Tips

Blanching the cranberries yields the softest texture. While slicing them still yields a nice, chewy texture, they will be slightly firmer and crisper than blanched cranberries.

Use fresh cranberries if slicing. Do not try to slice frozen cranberries. If using frozen cranberries, blanching is the easiest and safest method.

Stirring intermittently helps the cranberries dry evenly, preventing burning, crisping or over-drying.

Storing & Saving

Place dried and cooled cranberries in an airtight container and store in a cool, dark place (like a pantry). If sealed and stored properly, homemade dried cranberries can last 6 to 12 months at room temperature.

You can also keep your dried cranberries in the fridge. However, refrigerating them can cause them to harden, becoming firmer and less chewy. This is especially true with honey, which will also solidify at cooler temperatures.

If you plan to keep your dried cranberries refrigerated, I recommend using maple syrup, as it won't solidify as much when exposed to cooler temperatures.

Nutrition

Total Servings : Tablespoons