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Recipe: Homemade Craisins

(Photo Credit: Alexa Lampasona, AJC)

(Photo Credit: Alexa Lampasona, AJC)

While cranberry sauce is a staple on Thanksgiving, sometimes we often find ourselves with an excess of the tart berries and no use for them. Why not add cranberries to the table in a new way by drying them out? We’ve got a homemade version with less sugar than Craisins but still has that chewy, tart taste you love. As long as you’re hanging around the house, you just leave the oven on to do the work.

Ingredients

  • 1 12 ounce bag of cranberries
  • 2 tablespoons of orange juice
  • 1 teaspoon of white sugar

Instructions

1. Preheat the oven to 200 degrees. This is a slow process, but requires less than five minutes of hands-on work.

photo credit: Alexa Lampasona, AJC

photo credit: Alexa Lampasona, AJC

2. Toss cranberries in a bowl with 2 tablespoons of orange juice and 1 teaspoon of sugar.

3. Lay across a foiled, ungreased baking sheet. Bake at 200 degrees for 1 1/2 hours. You will see the progression of the berries as they wrinkle when they lose moisture. Then, increase the temperature to 250 degrees and bake for another 30 minutes.

Halfway through baking, the cranberries are beginning to blister. (Photo Credit: Alexa Lampasona, AJC)

Halfway through baking, the cranberries are beginning to blister. (Photo Credit: Alexa Lampasona, AJC)

4. After 2 hours, turn off the oven, but leave the cranberries in the oven for another 2 hours.

5. Remove from pan and store in a jar in the refrigerator. It keeps for a month.

The finished cranberries are wrinkled and a deep red color. (Photo Credit: Alexa Lampasona, AJC)

The finished cranberries are wrinkled and a deep red color. (Photo Credit: Alexa Lampasona, AJC)

-By Alexa Lampasona for the Food & More blog

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