Mary Kay
11-24-2011, 01:13 AM
I made some dehydrator cranberry sauce/jelly about eleven mos ago, and left it in a jar in my refrigerator. Imagine my surprise when I found it, remembered I made it for last Thanksgiving, and examined, then tried it. It was still good! Cranberries contain an antibacterial hippuric acid - that and the combo of low moisture and high sugar must make for a good keeper. Interestingly enough, the stuff I had leftover had whole cranberries in it. We liked the smooth/strained stuff better, which is why we ate it all earlier. But this was still good!
Cranberry Sauce --rough recipe
mix cranberries and a little water in a high-speed blender
blend then strain through a nutmilk bag
Add sweetener of choice, (I use dates and maple syrup - if using dates, you must re-blend), a little lemon, a pinch of salt, maybe a pinch of cinnamon, and dehydrate on a teflex sheet until jelly-like. Usually 4 - 6 hrs.
Mary Kay
Cranberry Sauce --rough recipe
mix cranberries and a little water in a high-speed blender
blend then strain through a nutmilk bag
Add sweetener of choice, (I use dates and maple syrup - if using dates, you must re-blend), a little lemon, a pinch of salt, maybe a pinch of cinnamon, and dehydrate on a teflex sheet until jelly-like. Usually 4 - 6 hrs.
Mary Kay