If you have kids, you’ve probably bought “Craisins” before, which is just the brand name for dried cranberries. For just over $4 you can enjoy 10 oz of dried cranberry deliciousness. I cringe to spend so much on so little, but the kids like them so…*shrug*.
The other day I saw bags of fresh cranberries in the produce section – $2 for 12 oz. I wondered to myself: “What do people use fresh cranberries for besides cranberry sauce on holidays? And really, doesn’t everyone just buy their cranberry sauce in a can?” I decided to go home and look it up – and that’s when I found out I could make craisins at home for about 1/2 the price and very little work.
This recipe is easy! All you need to make it is:
- 1/2 cup of simple syrup
- 24 oz. fresh cranberries
Preheat your oven to 200 degrees.
Rinse off your cranberries and pick out any really soft ones. Pour them into a deep saucepan and then pour simple syrup on top.
Cook over medium heat for 4-5 minutes. The cranberries will start to pop lightly while you stir. Use a wooden spoon to lightly press on the ones that haven’t popped yet.
After they have all popped lay two folded dish towels down inside a cookie sheet and then cover them with foil. Pour the cranberries on top and spread them out evenly.
Turn your oven down to 170 degrees and put cranberries in. Check on them after 6 hours. If they don’t look like the craisins you buy at the store, stir them up and put them back in for an hour. Keeping checking and stirring once an hour until they are done. Mine took 9 hours, but I spaced it out over two days. When the look like regular craisins remove them from the foil, lay them out in a single layer on a dish towel and let them air out for a while.
Store them in a zip lock baggie, mason jar or airtight Tupperware container.
Make in large batches because they are delicious and it’s now cranberry season!