How to Dehydrate & Powder Cranberries
Cranberries are a naturally dry berry, so they’re particularly suited to dehydrating. Use any amount of fresh cranberries for this tutorial.
Ingredients
- 1 Bag of Cranberries
Instructions
To Dehydrate Cranberries
- Knick each cranberry with a knife or otherwise pop their skins.*
- Place them onto the dehydrator trays in one layer with a bit of space between each berry. Don’t stress it – just even them out with your hand.
- Set the dehydrator to 135°F / 57°C for between 18 and 24 hours – the more whole the berry, the longer it will take.
- Allow to cool completely and store in airtight containers.
- Check for condensation on the sides of the containers; if some forms, place them back into the dehydrator to dry for a bit longer.
To Powder Cranberries
- Add 1-2 cups of dehydrated cranberries to a high-powdered blender.
- Turn the blender onto high and blend in 20-30 second bursts, scraping the sides in between. Cranberries have a lot of pectin so they can get sticky during this process. Keep the blender and the powder cooler by only blending half a minute at a time.
- Once you’ve powdered all the dehydrated cranberries, scrap out the powder onto a cookie sheet in a thin layer. If you live in a super dry climate, just let the powder air out for a few hours.
- If you live in a humid climate like mine, put the cookie sheet in the oven at its lowest temperature for about an hour. Or you can place the powder back in your dehydrator on its lowest setting.
- Allow the cranberry powder to cool and place in airtight jars with an oxygen absorber.
Notes
*To get this done quickly, I usually lay out the cranberries on a cookie sheet in one layer. Then, I get a cutting board of a similar size and push it down evenly until I
hear/feel the berries start to pop. I try to smash them flat to create more
surface area to dry. If I miss one or two cranberries, it doesn’t take
long to pop them with a knife. This saves a ton of time! The drier the cranberry, the longer it will last – which can be up to a few years in a dark, cool place!
hear/feel the berries start to pop. I try to smash them flat to create more
surface area to dry. If I miss one or two cranberries, it doesn’t take
long to pop them with a knife. This saves a ton of time! The drier the cranberry, the longer it will last – which can be up to a few years in a dark, cool place!
Tried this recipe?Let us know how it was!