| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 4 | c | Fresh or frozen cranberries, rinsed and picked through |
| 2 1/2 | c | Granulated sugar |
| 1 1/2 | c | Water |
INSTRUCTIONS
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 <[email protected]> on Dec 16, 1997
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