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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