Sugar-Free Dried Cranberries (No Dehydrator!)

I love adding dried cranberries to salads, homemade granola bars and trail mix, but I found that most store-bought dried fruit all has added sugar.  Why ruin a good thing that is already naturally sweetened?

I really wanted to try making my own but always thought you had to have a food dehydrator – newsflash – you can do it in your oven!  It takes a bit of time but hardly any effort.  For me, the best time to make this was on a Saturday or Sunday afternoon when I hang around the house cleaning, doing laundry, etc.

Like I said, these take almost zero effort.  To prep the cranberries I simply wash them and cut them in half.Sugar-Free_Dried_Cranberries_www.thehappyhealthfreak.com

Then I toss the cranberries in a neutral oil such as grapeseed, avocado, sunflower or light olive oil (regular olive oil has too strong of a taste).Sugar-Free_Dried_Cranberries_www.thehappyhealthfreak.comNext is the sweetener.  Cranberries are quite tart so it’s only natural they add sugar to sweeten it but since I’m making these myself I used xylitol.  You can use stevia or any type of sweetener you like.

Once they are coated, lay them flat on a baking sheet and bake in the oven on low at 200F for 3-4 hours.  Keep an eye on them and check them after 3 hours.  In my oven, it was closer to 4 hours.  It also depends on how dried and chewy you like them.Sugar-Free_Dried_Cranberries_www.thehappyhealthfreak.comCheck back next week and I’ll share a super easy no-bake, low-carb granola bar recipe using these dried cranberries!Sugar-Free_Dried_Cranberries_www.thehappyhealthfreak.com

Sugar-Free Dried Cranberries
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Ingredients
  1. Yields 1 2/3 cups
  2. 12 oz bag of fresh organic cranberries
  3. 1/3 cup xylitol (or sweetener equivalent)
  4. 1-2 Tbsp neutral oil such as grapeseed or avocado
Instructions
  1. Preheat oven to 200F.
  2. Line two baking sheets with parchment paper.
  3. Wash cranberries and cut in half. Add to a mixing bowl.
  4. Add xylitol and oil. Mix well.
  5. Lay berries flat on baking sheet. Be sure not to overlap the berries and give them a bit of space so they will dry out properly.
  6. Bake in oven for 3-4 hours, checking after 3 hours for desired texture.
  7. Remove and allow to fully cool.
  8. Transfer to an airtight container and store in the pantry for 6-12 months or in the fridge for 1-2 years.
Nutritional Info per tablespoon
  1. 23 Calories, 1g Carbs, 0g Fibre, 1g Net Carbs, 1g Fat, 0g Protein, 0g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your !ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/

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