Yield: 1 1/2 cups
|12 ounces||Pkg fresh cranberries|
|The Versatile Grain|
|by Sheryl and Mel London|
Dried cranberries can be purchased in specialty stores, or you can try this recipe to make your own.
Mix the ingredients together in a large non-stick saucepan and bring to a boil. Lower the heat and simmer 20-25 minutes. Drain in a strainer, reserving the syrup. Preheat the oven to 300F. and line a jelly roll pan with parchment paper. Spoon the berries on the paper, separating and spreading them out in a single layer. Bake for 30 minutes to dry them out, then store, tightly covered. The syrup can be boiled down for 10 minutes, cooled and stored for use over pancakes.
Submitted By DIANE LAZARUS On 03-27-95