PREP: 20 minutes DEHYDRATE: 11 hours MAKES: 2 cups

Dried Cranberries

What You’ll Need

2 12-oz. pkg. fresh or frozen cranberries

2 cups water

¼ cup sugar

2 Tbsp. vegetable oil

How to Make It

1. In a large saucepan combine cranberries and the water. Bring to boiling; remove from heat. Let stand, covered, 2 minutes; drain well. Spread drained cranberries on paper towel-lined trays, pressing gently to release juices. Transfer cranberries to a large bowl. Add sugar and oil; toss to coat.

2. Arrange cranberries in a single layer on mesh-lined dehydrator trays, separating the berries as much as possible.

3. Dehydrate at 135°F 11 to 12 hours or until dry and chewy, rearranging trays once or twice during drying. Let cool completely. Store in a covered container at room temperature up to 6 months. (Dehydrating tips, page 468.)

PER ¼ CUP: 94 cal., 4 g fat (0 g sat. fat), 0 mg chol., 2 mg sodium, 17 g carb., 4 g fiber, 0 g pro.

Serving Idea: Stir dried cranberries into rice pilaf or homemade granola. Or use them in cookies, muffins, or quick breads.