How To Make Dried Cranberries - No Sugar Recipe
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GET IT NOWIngredients
- Water
- 12 oz Cranberries
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 1/4 tsp Xanthan gum
- 1 tbsp Avocado oil
Instructions
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Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper.
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Bring a large pot of water to a boil. Turn off heat and add cranberries (do not boil them). Set aside for 10 minutes. They will soften and start to pop.
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In a small saucepan, stir the powdered sweetener with 1/3 cup (79 mL) water. Bring to a boil. Reduce heat and simmer for about 5 minutes, until dissolved and translucent.
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Pour the mixture from the saucepan into a blender. Sprinkle the xanthan gum on top. (It's important to sprinkle, don't just dump it in!) Blend until combined. Wait for a couple of minutes for the syrup to thicken.
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Add the oil to the blender. Blend again until smooth.
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Drain the water from the pot with cranberries. Pat dry with paper towels.
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Pour the syrup into the pot with the cranberries. Gently toss/stir to coat. Be gentle to avoid smashing the berries. If you want sweeter dried cranberries, you can sprinkle additional powdered sweetener on top very lightly and stir again. (Don't add too much, or it will clump.)
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Spread out the berries on the lined baking sheet. Use the tip of a knife or a toothpick to pop any berries that have not popped yet.
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Place the baking sheet into the oven for 3-4 hours, until the cranberries are shriveled and mostly dry.
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When done, they are ready to eat if you're in a hurry but will not be completely dry. For best results, turn off the oven and leave the cranberries in there. Prop the door open with a wooden spoon. Leave like this for several hours or overnight, until completely cool and dry.
Recipe Notes
Serving size: 1/4 cup dried cranberries
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Nutrition Information Per Serving
Calories: 39 | Fat: 2g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 2gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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