crispy dried cranberries, scd compliant

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By C C
from Seattle, WA

These are a delightfully crunchy, sweet & tart snack. Great on their own & they liven up all sorts of things when you add them to it. This is one of those recipes I made intended for my kid on a restricted diet, but all my fam want to eat these instead of store-bought dried cranberries. The quality ingredients & the crispiness make them taste extra special. If on the SCD for IBD, be aware that crunchy things & things with seeds like this are advanced & best left until in remission. Puréed cranberry sauce or jelly from juiced berries, is a more gentle way to have your cranberries.

prep time 30 Min
cook time 3 Hr
method Bake

Ingredients For crispy dried cranberries, scd compliant

  • 1 lb
    fresh cranberries, cut in half
  • 1 2/3 Tbsp
    (1 tbsp + 2 tsp) honey
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How To Make crispy dried cranberries, scd compliant

  • 1
    After cutting each of the clean, dry cranberries in half, mix all of them with the honey.
  • 2
    Cover a large baking sheet with parchment paper, then spread the cranberries out in a single layer.
  • 3
    Bake for 3 hours at 225°F, then leave to cool & dry out more. If once cooled & left to air overnight, you feel they need more drying, you can carefully do a bit more time, maybe 30 minutes, perhaps at lower heat. You don’t want to burn them. (Which happened to one batch I did for 4 hours.) The other three were perfect, at closer to 3 hours. If you don’t want them crispy, you can do for less time. But we like the crunch.
  • 4
    Once completely dry, these kept well, in lidded glass mason canning jars, for almost a year, when the last of our several batches, were eaten up. No idea how long they would last beyond that. Stayed nice and crunchy. We live in a humid environment, so the canning jars did a nice job of keeping the moisture out.
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