Ingredients:
- 2 cups fresh or frozen cranberries
- 1/2 cup erythritol or another keto-friendly sweetener (adjust to taste)
- 1 cup water
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
- Optional: 1 tablespoon lemon juice for added flavor
Instructions:
- Prepare the Cranberries:
- Rinse the cranberries under cold water and remove any stems or damaged berries.
- Make the Sweet Syrup:
- In a saucepan, combine the water, erythritol, salt, and optional lemon juice.
- Bring the mixture to a boil, stirring until the sweetener is completely dissolved.
- Cook the Cranberries:
- Add the cranberries to the saucepan and let them simmer for about 5–10 minutes until they begin to pop and soften.
- If using, add the vanilla extract and stir.
- Drain and Dry:
- Drain the cranberries using a fine-mesh strainer, allowing excess liquid to drip off. You can reserve the syrup for other uses, like sweetening drinks.
- Dehydrate:
- Oven Method: Preheat your oven to the lowest temperature (around 150°F or 65°C). Spread the cranberries in a single layer on a baking sheet lined with parchment paper. Leave the oven door slightly ajar to allow moisture to escape. Bake for 3–4 hours or until they reach your desired dryness, flipping them halfway through.
- Dehydrator Method: If you have a food dehydrator, spread the cranberries on the dehydrator trays and dehydrate at 135°F (57°C) for about 6–8 hours or until dry.
- Cool and Store:
- Once dried, let the cranberries cool completely. Store them in an airtight container at room temperature for up to two weeks or in the refrigerator for longer shelf life.
Tips:
- Check the cranberries periodically while drying to prevent burning or over-drying.
- If you want to add some flavor variations, consider spices like cinnamon or nutmeg when making the syrup.
