Dried cranberries (craisins)

Yield: 1 Servings

Measure Ingredient
4 cups Fresh or frozen cranberries, rinsed and picked through
2½ cup Granulated sugar
1½ cup Water

The University Extension of the University of Missouri system and Lincoln University have developed this recipe for sweetened dry cranberries: Place berries in a heat-resistant bowl.

In a saucepan, dissolve sugar in water; bring to a boil. Pour boiling syrup over berries. Put bowl in a steamer; steam for 45 minutes. (When testing this recipe, the extension service lined the bottom of a Dutch oven with canning rings, added 2 inches of water and set a Pyrex bowl of berries inside. The bowl was low enough for the Dutch oven lid to close completely.)

Remove bowl from steamer; let cool without stirring. Cover with a clean dishcloth and leave in a warm dry room for 3 to 4 days, stirring occasionally.

Lift berries out of syrup. Place berries on waxed paper-lined food dehydrator trays. Dry at 145 degrees until raisinlike and easy to handle.

Store in tightly covered container up to 3 months.

St. Louis Post-Dispatch 12/15/1997 Submitted by Kris Elwood

Posted to KitMailbox Digest by KrisE56749<KrisE56749@...> on Dec 16, 1997

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