Since I pulled the big food dehydrator out of the pantry closet, I decided to try Laura Dolson’s recipe at about.com for sugar-free dried cranberries which is posted here. I did follow the recipe exactly as written, but I think the cranberries may have been cooked too long as many stuck together like a bumpy fruit leather. It may have been because I used cranberries frozen from last season so they were softer than fresh ones would be.
I liked the idea of incorporating the sweetener into the berries by cooking them slightly in a little water. I also used some paper towels under the dehydrator screen on the tray to absorb the excess liquid. I wonder if there is a different way to get the cranberries sweetened without adding so much liquid which extends the drying time.
Next time, I may pop each cranberry with a toothpick or slice each in half and just soak it in the sweetener with a little water. I will definitely watch how long I cook them to make sure they do not get too mushy. Even though many of the cranberries were flat and melded together, I was able to break most apart after they were dried.
The finished product looked more like cranberry flakes versus dried berries. However, I used about a cup of the dried cranberries in a low carb snack mix that I’m going to post later. That sweetened fruit and nut mix was great and very addicting. I’m sure there are tons of other recipes that these dried cranberries can be used in as well as just snacking on them or putting them on top of your salad.