Makes 8 servings | Total NET CARBS = 2.9
Simply cut each berry in half so that the moisture can escape more easily. Don’t try to do whole berries, as the tough skin of cranberries means they won’t lose moisture fast enough.
Simply toss the halved cranberries with the sweetener and oil until they are all well coated. Don’t skip the oil or your dried cranberries will be tough and crispy. They get a little crispy as it is but the oil makes a huge difference.
Store the cranberries in an airtight container. If they are well dried out, you can keep them on the counter for a few weeks. If they still have some moisture to them, they are best kept in the fridge.
Ingredients:
- 1 12 oz package fresh cranberries
- ½ cup powdered Swerve Sweetener (more if you like them sweeter)
- 2 tablespoon avocado oil
Instructions:
Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until they pop because cutting them is easier and not nearly as messy!).
Spread on prepared baking pan and separate each individual berry as best you can.
Place baking sheet in oven and let dry, 3 hours or longer.
Remove, let cool and transfer to an airtight container. Store in refrigerator.
Notes
Source: All Day I Dream About Food
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