INGREDIENTS

INSTRUCTIONS

In a heatproof bowl, pour boiling water over cranberries or submerge them
in a pot of boiling water off the heat.  Let them sit until the skins pop.
Do not let the berries boil; drain immediately.
Arrange berries on baking sheets, sprinkle with granulated sugar and freeze
for 2 hours (the freezing also helps break down the cell structure, which
promotes faster drying and a more tender dehydrated cranberry).
Arrange frozen berries in a single layer on mesh sheets in drying trays.
Place drying trays in dehydrator and dry at 140 degrees until dry, about 10
to 16 hours, depending on the make of the dehydrator.  The cranberries may
still be sticky and should definately still be chewy, but with no pockets
of moisture.
~From "Mary Bell's Complete Dehydrator Cookbook"
Posted to FOODWINE Digest 20 November 96
Date:    Wed, 20 Nov 1996 10:34:02 -0800
From:    Linda McCullough <loulou@U.WASHINGTON.EDU>

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”