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Full Online Book HomeLearning KitchenFruit - Cranberry - Dehydrating Cranberries
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Fruit - Cranberry -  Dehydrating Cranberries Post by :bpagel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2041

Click below to download : Fruit - Cranberry - Dehydrating Cranberries (Format : PDF)

Fruit - Cranberry - Dehydrating Cranberries

In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain.

If desired, coat the berries with either a light corn syrup or granulated sugar or brown sugar.

Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying.

Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.
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Fruit - Dried-cranberry Spice Bread Fruit - Dried-cranberry Spice Bread

Fruit - Dried-cranberry Spice Bread
2 1/4 cups all-purpose flour 3/4 cup sugar 1/4 cup cornmeal 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup dried cranberries 1 cup low-fat buttermilk 1/3 cup light molasses 2 tablespoons vegetable oil 2 large eggs Cooking spray Preheat oven to 350º. Combine first 9 ingredients in a large bowl. Stir in dried cranberries, and make a well in center of mixture. Combine buttermilk, molasses, oil, and eggs in a bowl, and stir well with a whisk. Add the buttermilk mixture to the flour

Fruit - Crunchy Cranberry Buttermilk Muffins Fruit - Crunchy Cranberry Buttermilk Muffins

Fruit - Crunchy Cranberry Buttermilk Muffins
1 1/3 cups all-purpose flour 2/3 cup quick oats, uncooked 1/3 cup firmly packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 3/4 cup buttermilk 1 egg, slightly beaten 1/4 cup (1/2 stick) butter, melted 1/2 cup chopped fresh cranberries Butter Preheat oven to 400°F. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups two-thirds full. Bake 20