Sugar Free Dried Cranberries
User Reviews
5
Sugar Free Dried Cranberries
Description
The process starts with softening cranberries by simmering them briefly to burst their skins, which helps absorb flavor and dry more evenly. After draining and removing excess moisture, the berries are mixed with coconut oil and a powdered sweetener such as erythritol or allulose, which melds into the fruit rather than sitting on the surface. The berries then dehydrate in a low-heat oven for several hours, followed by overnight drying with the oven door partially open to remove moisture gradually.
The resulting dried cranberries retain a pleasant chewiness and subtle sweetness while being free of sugar. They can be stored in the cupboard if fully dried or refrigerated if a softer texture is preferred. These dried berries work well as a snack or ingredient in cooking where sugar-free ingredients are desired.
This recipe yields about one cup of dried cranberries with low net carbs per tablespoon. Monitoring during drying prevents over-browning, and the choice of sweetener allows for customization based on texture preference.
Ingredients
- 10.5 oz cranberries fresh or defrosted, 300g
- 1 tablespoon coconut oil
- ½ cup powdered sweetener erythritol or allulose, 100g
Instructions
- Preheat the oven to 100C / 210 F electric (or 80C fan).
- If using frozen cranberries, place in a bowl of boiled water to defrost. If using fresh cranberries, place in a pan with a little boiling water and simmer for 2 - 4 minutes on a low heat or until they soften slightly and the skin pops open. Drain and place on kitchen paper and press to remove the moisture.
- Pierce any berries that haven't popped with a fork. Put them in a bowl and toss them in the coconut oil and powdered sweetener.
- Pour cranberries on a baking sheet lined with parchment paper and dehydrate in the oven for 4 ½ hours. Then, turn off the oven, prop the door open with a wooden spoon and leave the cranberries inside overnight.
Notes
- This recipe yields about 1 cup (100g) of dried cranberries with approximately 1.4g net carbs per tablespoon serving.
- Check the cranberries during baking to avoid over-browning and achieve your preferred doneness.
- If cranberries are dried to a crunchier texture, store them in the cupboard; for a softer, moister texture, keep refrigerated.
- You can use erythritol or allulose as the powdered sweetener; allulose tends to absorb better and sits less on the berry surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 18kcal | 1% |
| Total Carbohydrates | 2.4g | 1% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.6g | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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