Dried Cranberries (craisins)

INGREDIENTS

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
<KrisE56749@aol.com> on  Dec 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10054
Calories From Fat: 336
Total Fat: 37.3g
Cholesterol: 0mg
Sodium: 102.9mg
Potassium: 1114.3mg
Carbohydrates: 2445.8g
Fiber: 154.5g
Sugar: 499g
Protein: 0g