Whether you’re serving them up in a sauce or stringing them for decorations, cranberries are a cheerful holiday staple. The bright berries are packed with antioxidants and fiber, providing cardiovascular and immune support. The problem is that we normally eat these tart berries in super-sweetened products. But by making your own cranberry treats, like these, you can get the nutritional perks without a sugar overload.
Baked slowly, cranberries dry out, becoming crunchy and, if dusted with a tiny bit of sugar, slightly sweet.
In a medium bowl, toss 10 ounces fresh or frozen cranberries with 2 tablespoons sugar. Spread berries in a single layer on a parchment-covered baking sheet and bake about 12 hours at 200 F. Let cool, then eat out of hand, sprinkled on cereal, folded into chicken salad or on green salads.
(One-quarter cup contains about 10 grams sugar, compared with up to 29 grams in a popular brand of sweetened, dried cranberries.)
In a saucepan, stir together 10 ounces frozen cranberries, 1/2 cup water and 1/3 cup sugar. Bring to a boil over high heat, stirring occasionally, then reduce heat. Simmer, covered, about 10 minutes or until thick, stirring occasionally.
(One-quarter cup contains about 13 grams sugar, compared with about 22 grams in canned, jellied sauce.)
Author: Jess Thomson