- 12 cups fresh cranberries, halved
- 2 cups pure maple syrup
- 1/4 cup vegetable oil
- 1 teaspoohnsalt
Wash cranberries, remove unripe and damaged fruit, then slice in half.
Combine in a bowl with maple syrup, oil and salt
Spread berries out on two baking sheets and dry in the oven at the lowest possible setting, which is generally between 150-200 degrees. Jam a wooden spoon stuck in the door to allow moisture to Stir occasionally throughout the process.
Check the cranberries after 8 hours. They should be fully dry but still somewhat leathery or pliable.
You won’t know if the cranberries are fully dehydrated until they have cooled. Once they seem dry, turn off the oven and take out the cranberries. Allow to cool completely, about 2-3 hours.
Put the dried, cooled cranberries into glass jars, filling the jars 2/3 full. Cover the jars and shake 2-3 times a day for one week. If any condensation shows up on the sides of the jars, the fruit isn’t dried well enough yet and it needs to go back into the oven for a few hours.
Once the cranberries are completely dry, fill the jars to the top and store in a cool, dry place.
For long-term storage (more than 2 months) , store in Ziploc bags in the freezer.