MAKES: about 3 cups (¼ cup per serving) · PREP TIME: 15 minutes · COOK TIME: 3 to 4 hours
I love adding dried cranberries to dishes. They add the perfect hint of sweetness without being overbearing. What I don’t love is how high in sugar and carbs the store-bought versions are. Did you know that just ¼ cup of the average store-bought brand of dried cranberries contains 33 grams of carbs and 29 grams of sugar? No thanks! I think I will keep making my own.
• 2 (12-ounce) bags fresh cranberries
• 1 cup granular erythritol
• 3 tablespoons avocado oil
• ½ teaspoon pure orange extract (optional)
1. Preheat the oven to 200°F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
2. Rinse and dry the cranberries and remove any brown or soft ones. Slice the cranberries in half and put them in a large mixing bowl.
3. Add the erythritol, avocado oil, and orange extract, if using. Toss to evenly coat all the berries.
4. Line the berries in single layers across the baking sheets.
5. Bake for 3 to 4 hours, rotating the racks halfway through, until the cranberries are fully dried and no longer releasing juices.
6. Store in an airtight container in the refrigerator for up to 2 months.
TOTAL CARBS: 7g
NET CARBS: 5g