How to Make Dried Cranberries (without added sugar)

Apparently, it is pretty easy to dry your own berries, especially if you don't want the added sugar that always comes in the packaged kind. Today I gave it a whirl. My method is adapted from this post from the Cranberry Moms blog that I found. For this post I will use cranberries as an example, but I've heard that you can do this same thing for almost any berries (blueberries, etc). 


Preheat oven to 150-200 degrees.
Boil 2 cups of water. Turn burner off.
Submerge 1 (12oz) package of cranberries in the water. You will hear something to the effect of "squishhhh....whoosh....pthh..." as the berries will begin to "pop" and split.

In a couple minutes, when the berries have stopped popping, drain the pan and spread the cranberries on a cookie sheet.

Bake at 150-200 degrees overnight (6-8 hours) until berries are completely dried and not sticky.

Yes, I must have that...!

Let me show you this neat book that I recently ordered:

There are numerous books out there that are similar to this, and maybe even better, but this is the one that I settled on. What I like about it is that it is a quick guide to all sorts of fresh fruits, veggies, and other foods--it gives an up-close look at what nutrients are in each food and how they help your body. It also gives tips on foods that may help you boost your immune system, fight disease, and lots of other things.

I finally did it!!! :)

After much trial and error, I have (at least for now) finally mastered my original recipe for gingerbread cookies!!
Yes, I know it's January, and gingerbread is typically a holiday food, but I am pumped about them nonetheless!

Refreshing

I don't know about you, but I drink water on a daily basis. I don't really care for carbonated beverages, but sometimes I do get tired of just plain water. And even in the winter time, we need water. Here's an idea to spruce up your routine for healthy liquid intake. I got this idea from my pastor's wife, who makes the most beautiful fruit water arrangements for several wedding showers that I've been to.

Lemon Poppyseed Muffins

I love the weekends, because I have time to cook. Of course, I also run my needed errands, go walk, or just laze around in general. But usually some sort of baking or cooking gets accomplished, in volumes that I can't manage during the week. It's the best time to try new recipes, too.

Runners' Bars, Version #2

I just created a new page (the tabs on top) for "how to" recipes that I will be adding to as I continue to experiment in the kitchen. Today I made dried cranberries...Go check it out!

Mishaps and Mmm's....

The Do's and Don't's of Cooking a Plantain

Today I went to an Hispanic grocery store that opened up fairly recently in my town. Having never been there before, I spent a good part of my lunch break perusing the aisles and examining all the authentic cuisine that was available. I picked up some unsweetened (!) shredded coconut, sesame seeds, and a couple of lemons for some lemon poppyseed muffins I'm making later this week. Also, I found plantains (for more on plantains, click here).