Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   Low Carb Craisins? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/755721-low-carb-craisins.html)

daisyHair 01-31-2012 04:09 PM

Low Carb Craisins?
 
I have three bags of fresh frozen cranberries left in my freezer AND a dehydrator. I am pretty sure I have heard of a way to make these with SF Davinci maybe?

Anyone?
Charski? did you make some of these a couple of years ago? I really would love to use these somehow and would love some "craisins" in my salad!

Tweaker Geek 01-31-2012 04:39 PM

Quote:

Originally Posted by daisyHair (Post 15378093)
I have three bags of fresh frozen cranberries left in my freezer AND a dehydrator. I am pretty sure I have heard of a way to make these with SF Davinci maybe?

Anyone?
Charski? did you make some of these a couple of years ago? I really would love to use these somehow and would love some "craisins" in my salad!

Here's Kevin's recipe for the cranberries.

Dried Sweetened Cranberries
1 cup raw cranberries
1/4 cup sf Monin Blackberry syrup
1 T. DiabetiSweet

Cut cranberries into 1/2 to 1/4 depending on size. After making these many time I agree that cutting the cranberries in half works the best. I think though that the yield you are getting indicates that you are drying them too long in the oven. The first couple of batches I made, my yield was much less but as I got more experienced at making them I found that if I took them out of the oven while they were still slightly wet and allowed them to complete by drying outside the oven heat I ended up with a reduction of less than 50% and had 1 1/2 to 1 3/4 cup of dried berries for the 3 cups I started with. This also made their texture much softer and raisin-like.
In a small bowl, soak cranberries in syrup until the cranberries absorb most of the liquid.
Transfer soaked cranberries and spread out onto a non-stick foil lined cookie pan.
Sprinkle the top of the cranberries with the diabetisweet.
Bake in a preheated 250 degree oven for about 2 hours or until the cranberies are dry and chewy and tacky to the touch (the texture of moist rasins) but will not stick to the foil.
Let cool completely and store in a air tight jar in the fridge until readyto use.

These are 8 carbs for the 1 cup of of the cranberries plus the couple carbs for the diabetisweet but wow, what a carb bargain (saving approx 90 carbs) over the store bought ones.

They are quite easy to make and since they are bake at the low temperture do not need to be watched real closely

daisyHair 02-01-2012 07:53 AM

Many thanks!!!!!!!!!!!!! this sounds like a great guide... I sure do miss Kevin *sniff*..

Vanessa120 02-01-2012 08:04 AM

https://lh5.googleusercontent.com/-L...8copyright.jpg

Sugar-Free Dried Cranberries
Original Recipe by Laura Dolson
Adapted by Healthy Living How To


Prep Time: 10 minutes
Cook Time: 8 hours

Ingredients
  • 12 oz. Cranberries
  • 1/2 c. Water
  • Sugar-Free Sweetener

Sweetening Options (choose 1)
1/2 tsp. NuNaturals Pure White Stevia Extract Powder
1/4 tsp. NuNaturals Pure White Stevia Extract Powder + 4 Tbsp. NOW Xylitol, Non-GMO
1/4 tsp. NuNaturals Pure White Stevia Extract Powder + 6 Tbsp. NOW Erythritol Granular

Directions

1. In a sauce pan add 1/2 c. water + sugar-free sweetening option.
2. To the sweetened water add 12 oz. of cranberries.
3. Stir cranberries around to coat and turn heat to medium-high.
4. Cook cranberries for about 10 minutes until they have all popped. Use the back of a spoon to pop the cranberries that are stubborn.
5. Remove from heat and let cool for 10 minutes.
6. Line a sheet pan with doubled up paper towels and then lay a sheet of parchment over top.
7. Spread cranberries out and dry in oven at 170 F for 7-8 hours.
8. After 4 hours take cranberries out of the oven and using a spatula transfer them to a new sheet of parchment paper, spreading them out some.
9. Return to oven for another 3-4 hours.
10. The cranberries are done when they are no longer wet, you choose how chewy you want them. The longer you go the more chewy they are.
11. Let cool, separate and store in a sealed container.

rosethorns 02-01-2012 08:05 AM

If you don't want to cut them up, which gets old quick.

I use the syrup I want . Then put them in a pot with the syrup and a little water to pop them then dry in a dehydrator or oven. And I use different flavors. Vanilla, orange , raspberry are just a few that are great. Have fun.

PaminKY 02-01-2012 09:33 AM

I love craisins on my salads so I've tried making my own but wasn't too successful until I used the second recipe Phos4us (Birgit) has on her blog here:

Birgit's Daily Bytes: Sugar-Free Craisins and Faux Raisins (LC, GF, SF)

I made the sugar-free craisins, not the faux raisins.

I made two batches using two bags of fresh cranberries in each batch. The first batch I didn't slice in half and I ended up smooshing them quite a bit to get then all to pop so my craisins ended up being more like cranberry leather with I chopped up in small pieces. The taste is excellent and I've been using these pieces in my salads and other things.

The second batch I took the time to cut them in half and that worked a whole lot better. This batch looks just like the store bought ones without all the sugar and they also taste great.

The glycerine is key to keep them from drying out to hard pieces. I have a dehydrator but I used the oven to make these since the ones I've made before in the dehydrator also dried out too much but I also wasn't using any glycerine. I need to try a batch in the dehydrator using glycerin.

Another thing I love craisins in is to make some cornbread stuffing using ChickenLady's cornbread and throw in a handful of them.

lonestarstamper 02-02-2012 09:46 AM

What a great idea. Now if I can find a recipe for a "LC" Cranberry Orange Scone like Starbucks serves!!!

daisyHair 02-03-2012 01:52 PM

Quote:

Originally Posted by rosethorns (Post 15379761)
If you don't want to cut them up, which gets old quick.

I use the syrup I want . Then put them in a pot with the syrup and a little water to pop them then dry in a dehydrator or oven. And I use different flavors. Vanilla, orange , raspberry are just a few that are great. Have fun.

Can you elaborate on this? I would LOVE to not have to cut up three bags.. are you saying you just cover with with a little water and sweetner and boil them till they pop and then drain them? I love the idea of the orange davinci for these!

daisyHair 02-03-2012 01:54 PM

Quote:

Originally Posted by PaminKY (Post 15380146)
I love craisins on my salads so I've tried making my own but wasn't too successful until I used the second recipe Phos4us (Birgit) has on her blog here:

Birgit's Daily Bytes: Sugar-Free Craisins and Faux Raisins (LC, GF, SF)

I made the sugar-free craisins, not the faux raisins.

I made two batches using two bags of fresh cranberries in each batch. The first batch I didn't slice in half and I ended up smooshing them quite a bit to get then all to pop so my craisins ended up being more like cranberry leather with I chopped up in small pieces. The taste is excellent and I've been using these pieces in my salads and other things.

The second batch I took the time to cut them in half and that worked a whole lot better. This batch looks just like the store bought ones without all the sugar and they also taste great.

The glycerine is key to keep them from drying out to hard pieces. I have a dehydrator but I used the oven to make these since the ones I've made before in the dehydrator also dried out too much but I also wasn't using any glycerine. I need to try a batch in the dehydrator using glycerin.

Another thing I love craisins in is to make some cornbread stuffing using ChickenLady's cornbread and throw in a handful of them.

This looks like a nice recipe too!
I have heard that Glycerine is sweet in taste.. I wonder if it has any carbs to worry about?

rosethorns 02-03-2012 02:52 PM

Sorry Daisy I just saw this. I use 1/4 cup of syrup and 2 T. water cook and let them pop. Then use thhe dehydrator.

But I like the idea of using the glycerin .

metqa 02-03-2012 03:22 PM

my last batch with glycerine and Erythritol I tried the suggestion of cooking them and it turned into fruit leather. it was fine, but not the texture I was going for, I wanted individual craisins, so I go through the trouble of cutting them in half. I haven't tried it myself, but maybe a few whizzes in a food processor chopping blade my make it small enough for you.

Another reason I like cutting them in half is that I can remove the seeds and eliminate the unpleasant experience of chomping down on hard cranberry seeds. if you cut them in half in the middle with the stem ends on either side it makes a tiny cup and the seeds fall right out, and more fall out when they are rinsed.

To me it's worth the effort.

I also use real cranberry juice now, I couldn't find cranberry SF syrup, and I didn't want it to taste like cherries or raspberries, so I got a jar of pure unsweetened cranberry juice and reduced it till it was super concentrated, then I added The Diabetisweet to that concentrate and soak the halved berries in the sweetened concentrate for as many days as I can get away with , up to a week or more even. When the insides are stained super red from the juice, then I drain them, keep the juice for the next batch, and dry them on parchment paper in the oven on low.

The ones with glycerine were more chewy like raisins, the one with just juice and Diabetisweet were drier and more crisp. I might try both in the future for different applications.

PaminKY 02-04-2012 07:34 AM

I agree with Metqa, cutting them in half makes for better craisins and the addition of the glycerine does keep them more pliable, which I like. They're more like the ones you buy at the store.

As for cranberry flavored syrup, I use the Torani simple syrup and add a few drops of Lorann cranberry favoring oil. This works great and adds very few if any additional carbs. I love Lorann flavoring and have a huge collection of them, so much flavor in a couple of drops. My goal is to one day have all of them since I use them alot. I've quit buying the different flavors of Davinci and Torani syrups and now just buy the plain and add whatever flavoring I need.

metqa 02-04-2012 08:47 AM

Quote:

Originally Posted by PaminKY (Post 15388510)
I agree with Metqa, cutting them in half makes for better craisins and the addition of the glycerine does keep them more pliable, which I like. They're more like the ones you buy at the store.

As for cranberry flavored syrup, I use the Torani simple syrup and add a few drops of Lorann cranberry favoring oil. This works great and adds very few if any additional carbs. I love Lorann flavoring and have a huge collection of them, so much flavor in a couple of drops. My goal is to one day have all of them since I use them alot. I've quit buying the different flavors of Davinci and Torani syrups and now just buy the plain and add whatever flavoring I need.

Oh that sounds neat! I just got some flavoring oils from a store going out of business and don't know what I should do with them. some are oils some are watery. I have to go see if I bought cranberry.

No one local carries Torani simple syrup, so I'd have to order it online, but I have so many sweeteners, I wonder if I can make my own simple syrup.

JHoberer 11-11-2013 09:27 AM

bump :D


All times are GMT -7. The time now is 01:34 AM.