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(1)

Dried Cranberries

Ingredients
  • I have made fruit leather of our local cranberries (Vaccinium
  • oxycoccos). These are rather sour and have a lot of taste - I'm
  • told the 'mercan species (V.macrocarpum) is larger and considerably
  • blander in taste.
Instructions

Anyway, to make the fruit leather: crush fresh ripe cranberries, let the juice drip into a bowl (refrigerate that and drink diluted with water, or make a jelly, or whatever), pour 1/2 - 1 dl of berrymush onto 20x20 cm of baking paper (not wrapping paper - you know the difference: it won't stick to the first and will bond irrevocably with the second), put on your dehydrator trays (mine have a diameter of 25 cm). Put on 40 deg.C for 12 hours, try to remove berries from paper if possible, put some sugar on it and flip over; if it isn't yet dry enough: continue drying until you can remove the paper, remove paper, add sugar, flip over, and dry until it cracks when cool. Warm up again, roll while warm, let cool that way - they stay rolled. Cut into candy-sized chunks if you want, or leave them in rolls. I've also done this with - lingonberries (Vaccinium vitis-idaea): about as good as cranberries, even if not quite so tart - black currant (Ribes nigrum): yum! - red currant (Ribes rubrum): not a good idea - way too sour and too many large seeds which just get stuck in your teeth, - bilberries (V.myrtillus): not too good an idea - a bit too bland, actually, especially when comparing to lingonberries and black currant.

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