Slice Cranberries

Slice cranberries in half on a cutting board. Inside each cranberry there are a gazillion seeds. Well, maybe not a gazillion but there sure are a lot of seeds for such a tiny berry.

This next step is probably not necessary but I like to remove the seeds from the cranberries.

To do this I hold the halved berry with my fingers on my dominant hand with the pulp facing away and give my wrist a good shake into the sink and the seeds generally shake out.

Most times all the seeds will fall out but if they don’t try bouncing the berry on the cutting board or use the tip of a knife and scrape it out.

Coat Cranberries

Place sliced berries in a medium sized bowl. Pour maple syrup over cranberries and toss until completely coated. Or, place cranberries in a jar and then pour maple syrup into jar. Cover with lid and shake jar to coat all berries.

Dehydrate

Place cranberries on dehydrator drying tray covered with parchment paper.

Dehydrate cranberries at 125 degrees Fahrenheit for 10 hours. If cranberries are not dry enough to your liking feel free to dehydrate longer.

Store cranberries in a jar with a lid until ready to use. I like to keep mine in the refrigerator just to be safe.