Dried cranberries make for an excellent snack. Unfortunately, the dried cranberries that you find in stores almost always contain lots of refined sugars, unhealthy oils, and preservatives. These types of dried cranberries are common in salads, trail mixes, and dried fruit medleys. We advise you to avoid these sugary treats and buy some fresh cranberries to dehydrate instead. Plus, nothing quite indicates the holiday season like fresh cranberries, which are only available in stores for about two months.
These dehydrated cranberries may not taste as sweet as the packaged ones you are used to; rather, they offer a more complex and slightly tarter flavor. Plus, you get the benefits of enjoying fresh cranberries in their dehydrated state. Cranberries are some of the richest sources of antioxidants and provide lots of fiber and vitamin C as well. Regarding their antioxidant profile, cranberries provide the following:
- Peonidin: This antioxidant is responsible for the rich red color of cranberries and some of their health benefits. According to researchers, cranberries are one of the richest dietary sources of peonidin.
- Quercetin: This is the most prevalent antioxidant polyphenol in cranberries. Studies suggest that cranberries are one of the primary fruit sources of this antioxidant compound.
- Ursolic acid: Ursolic acid, a triterpene compound, is concentrated in the skin of cranberries. It is a common ingredient in many traditional herbal medicines and exhibits powerful anti-inflammatory properties.
- Myricetin: This is a natural bioflavonoid that offers antioxidant, anti-carcinogenic, and anti-mutagenic properties. It may have therapeutic potential for people with cardiovascular diseases.
- Prep Time:10m
- Cook Time:14h
- Total Time:14h
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Dehydrated, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 12 oz fresh cranberries
- 1/2 c maple syrup
- 2 tbsp. coconut oil
Instructions
- Slice the cranberries in half and add them to a large bowl. Drizzle the maple syrup and coconut oil over them and toss to evenly coat. Let them sit for about one to four hours, tossing occasionally.
- Place the cranberries on dehydrator sheets and place in the dehydrator at 115º F for 10-14 hours. Check them at the eight-hour mark and then every hour or two after that.
- Remove from the dehydrator, allow them to cool, and then transfer them to an airtight container. Store at room temperature, in the fridge, or in the freezer. Enjoy!
