Ingredients
The following ingredients have 1 Servings
- 10.5 oz / 300g cranberries (fresh or defrosted)
- 1 tbsp coconut oil
- 1/2 cup / 100g powdered sweetener (erythritol or allulose)
Instruction
- 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 1/2 hours. Then, turn off the oven, prop the door open with a wooden spoon and leave the cranberries inside overnight.
