Prepare by breaking the skin by slicing, deep freezing, rough chopping, or blanch
Place on dehydrator trays
Dry at 135°F / 57°C for up to 18 hours for bits, 24+ hours for whole
Condition
Store in airtight containers
DIY Craisins
Blanch whole craisins in a simple syrup solution (1 part water, 1 part sugar) or a juice solution (1 part water:1 part juice - typically orange, but you can use any you'd like). Blanch 3-5 min. As soon as skins begin to break,
Pulse dried cranberries in a blender or coffee grinder
Place on cookie sheets lined with parchment paper or fruit leather sheets in a warmed but turned-off oven for 15 minutes
Store in an airtight container for about six months.
This shouldn't be done with the DIY craisins, but with regular dried cranberries.Dried cranberries are tart, but they make a wonderful flavor additive to baking!