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Old 12-11-2007, 05:08 AM   #1
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Dried Sweetened Cranberries

I was looking at an old HC recipe the other day that called for dried sweetened cranberries so when I went to the store I picked up a package to read the label. I guess I was not real suprised but it was still a bit of sticker shock to find that they were almost 100 carbs per cup.
Anyway, last night while I was watching a movie I decided to try my hand at making some of these myself.

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

Cut cranberries into 1/4 to 1/8 depending on size.
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.
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Old 12-11-2007, 06:31 AM   #2
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Love this recipe.

Do you think the freeze dried ones could be reconstituted with syrup and sweetener, then baked, theoretically speaking?

This is my hard day of work. . .or I'd try it. I'll give it a try with freeze dried tomorrow when it isn't 78 degrees outside. LOL! only 68 degrees tomorrow.

Great idea, Kevin!
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Old 12-11-2007, 06:47 AM   #3
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Do you think the freeze dried ones could be reconstituted with syrup and sweetener, then baked, theoretically speaking?
My guess would be yes.
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Old 12-11-2007, 06:52 AM   #4
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Do you think this would work with Raspberry DaVinci's and Splenda?
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Old 12-11-2007, 06:56 AM   #5
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That's a good idea about cutting up the cranberries. It will cut the drying out time a lot. I don't know why I never thought of that! I was wondering if you would do the same thing to cherries. I would like to put cherries in some cashew butter fudge.

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Old 12-11-2007, 07:08 AM   #6
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Do you think this would work with Raspberry DaVinci's and Splenda?
It would most likely work to a degree by using the natural sugar in the cranberries but I don't think it would be quite the same texture. It certainly is worth a try though.
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Old 12-11-2007, 07:10 AM   #7
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where do we find the Monin syrups? Online only?? Kevin--this recipe--like all of yours--is so inspiring!!
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Old 12-11-2007, 07:13 AM   #8
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Netrition sells it. Just click the Monin <---- link.
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Old 12-11-2007, 08:59 AM   #9
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With DaVinci syrup, polydextrose could be added for texture.

I read awhile back that dried cranberries don't plump back up as much as some fruits/berries do when they are soaked.
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Old 12-11-2007, 08:46 PM   #10
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Oh my gosh, Kevin, you read my mind. Thanks so much for the recipe. I would really like to try this with erythritol. I will probably use the DaVincis Raspberry and PolyD. THANKS!!
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Old 12-12-2007, 10:57 AM   #11
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I remember a thread a year ago from a former contributor, scott123. If I remember correctly, he used polyD+sweetner blend, soaked the cranberries and then dried them in a food dehydrator.
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Old 12-12-2007, 11:06 AM   #12
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Polyd effect me too much, thats why I went this route.
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Old 12-12-2007, 04:26 PM   #13
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Greath method, Kevin. I used to work with a dried fruit company and this is pretty much how they are done commercially with a syrup soaking.
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Old 12-12-2007, 05:13 PM   #14
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Thank you, thank you, thank you! I have been looking everywhere for unsweetened dried cranberries with no luck and was going to break down and get a dehydrator, just for this! I can't wait to try this out! Thanks again Kevin for sharing all of your fantastic recipes and ideas!
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Old 12-13-2007, 07:46 AM   #15
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Hmmmmm, just a thought, if you have marachino cherry flavored syrup. . .would these be like faux cherries?

Just a thought. . .of course, dried. . .but I'm got my thinking cap on. . .
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Old 12-13-2007, 09:29 AM   #16
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Quote:
Originally Posted by magnamater View Post
Hmmmmm, just a thought, if you have marachino cherry flavored syrup. . .would these be like faux cherries?

Just a thought. . .of course, dried. . .but I'm got my thinking cap on. . .
Ha, that's funny. Yesterday I went and bought 9 bags of cranberries and proceeded to try and turn them into dried cherries. I used cherry flavored Davincis, LorAnns Cherry flavored oil, a Souring agent (made by LorAnn called "Tart and Sour" that's used to make sour candy), the juice of one lemon, erythritol, a medley of other sweeteners (Stevia etc) and made it into a syrup (using Thicken Thin's Not Sugar). After I finished soaking them I tried one - it tastes a lot like a maraschino cherry! Before I put them in the oven I sprinkled them with powdered erythritol (I just put it through my coffee grinder to powder it). They are in the oven right now. I'll let you know how they come out. I have a very good feeling about it.

Also, the leftover juice is SO delicious - I'm making it into a jelly or thickened topping for cheesecake or ice cream or something.
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Old 12-13-2007, 09:34 AM   #17
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Here is the HC recipe I was looking at that lead me to making the sf dried sweetened cranberries.

Cranberry Pecan Squash Bars

1 cup cake and cookie flour mix (carbquik version)
1/4 cup granular erythritol
1/4 cup diabetisweet brown
1/2 tsp. splenda quick pack
8 oz. cooked squash or pumpkin
1/4 cup vegetable oil
2 eggs
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sf dried cranberries
1/2 cup chopped pecans

Line a 9 x 9 baking dish with non-stick foil and set aside.
In a mixing bowl combine dry ingredients.
Then in electric mixer combine squash, oil, eggs, and dry ingredients until smooth batter is formed.
Fold in nuts and cranberries.
Transfer batter and spread evenly in foil lined baking dish.
Bake in a 350 degree preheated oven for 25 to 30 minutes until golden brown and slight impression remains when touched in the center.
Cool completely and then frost.

Cream Cheese Frosting

3 oz. cream cheese
1 1/2 T. softened butter
1/2 tsp. vanilla
1/4 cup powdered erythritol

Whisk all ingredient together until smooth and creamy

Yum......these are so good, moist and very rich!!

9 servings @ 3 carbs each.
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Old 12-13-2007, 12:30 PM   #18
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Oh my gosh, Kevin! Thank you SO MUCH for this. How lucky we are to have you here! Your discoveries have sure made a BIG difference to all of us on this WOE.

I've had a recipe that I had wanted to make, but like you--when I read the label, it was such a shock to see the carb count on dried cranberries. I'll post it here, maybe someone else might like to try it. And Kevin, if you have any thoughts about it, please comment as to what changes you'd suggest...one that I'd questioned is the amount of butter...is that more than you'd use?

I don't know just where I found this--just that it's in my file...sorry if it's already been here at LCF..I have nothing noted other than where it really originated, as stated at the top, and the other notes aren't mine either.

COCONUT-CRANBERRY CHEWS Source: December/2001 Sunset Magazine
This was the grand prize winner in a cookie contest Sunset had and I can see why--It is yummy!

1 1/2 cup butter or margarine, at room temp(3/4 pound)
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all purpose flour (figured I'd use Kevin's LC flour mix)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.

In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note on bottom) Mix in dried cranberries and coconut.

Shape dough into 1 inch balls and place about 2 inches apart on buttered baking sheets.

Bake at 350° until edges begin to brown for 8 to 11 minutes. (Shorter time will yield a chewier cookie, longer baking time will yield a crispier cookie. I prefer them crisp) If baking 2 sheets at once in one oven, switch their position half way thru baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completly.

Note: The mixture will look dry until it comes together as a dough. If it is too crumbly to form into balls, the dough needs to be mixed longer. It should be a smooth homogeneous mass.

Note: I have made these at 5000 feet and just above sea level and they come out great. However, they are not as good when I have made them at 8000 ft.

If anyone tries these before I get a chance, post what you think...ok?
Jen
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Old 12-13-2007, 12:49 PM   #19
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Okay, the faux dried sour cherry experiment was a HUGE success!! They taste just like the real thing! I also made pie filling and it is fantastic. The Tart and Sour really made a big difference. I am going to make those coconut chews next. YUM!!
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Old 12-13-2007, 01:14 PM   #20
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...one that I'd questioned is the amount of butter...is that more than you'd use?
The fact that butter is the only liquid in the recipe I'm going to guess it is needed.
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Old 12-13-2007, 04:28 PM   #21
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Gosh Heather...your cherry experiment sounds great, too! Hope I still have time to get hold of fresh cranberries before they disappear! Who carries this Tart & Sour by LorAnn...did you get it from them directly? I'm also interested in the pie filling you mentioned......could you share a little more about how you did that?
Thanks, Jen


Edited to add that I now see where you found LorAnn Tart & Sour.

Last edited by Jennywren; 12-13-2007 at 04:57 PM.. Reason: read your other post
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Old 12-13-2007, 04:57 PM   #22
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OMG Kevin! I have looked at several recipes that I really wanted to try that used sweetened dried cranberries and, like you, saw how many carbs were in them and decided it wasn't worth it. Now there is hope. Thanks for being a pioneer again! Those bars look wonderful and if they taste as good as they look I'd say you have a winner! I'm having guests for dinner next week and think I'll try these for dessert with a scoop of lc vanilla ice cream! Have you had reports from non-lowcarbers on the taste?
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Old 12-13-2007, 05:27 PM   #23
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Have you had reports from non-lowcarbers on the taste?
Sometimes you just know and don't share.
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Old 12-13-2007, 05:51 PM   #24
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Who carries this Tart & Sour by LorAnn...did you get it from them directly?
I believe that "Tart and Sour" may just be some citric acid (also known as "sour salt") mixed with water -- you can probably save some money by mixing some up yourself if your grocery carries the powdered citric acid, or purchase the powder online.

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Old 12-13-2007, 08:23 PM   #25
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Last edited by Tweaker Geek; 12-13-2007 at 08:26 PM..
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Old 12-13-2007, 08:25 PM   #26
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Sometimes you just know and don't share.
Okay Kevin, that's good enough for me! I'm going to make some this weekend!
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Old 12-14-2007, 03:23 PM   #27
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faux dried cherries and cherry pie filling

[QUOTE=Jennywren;9631124]Gosh Heather...your cherry experiment sounds great, too! Hope I still have time to get hold of fresh cranberries before they disappear! Who carries this Tart & Sour by LorAnn...did you get it from them directly? I'm also interested in the pie filling you mentioned......could you share a little more about how you did that?
Thanks, Jen


Okay, here goes. I used 9 bags of cranberries (cut in half) so the quantities in the syrup probably look really high! I used:

1 whole bottle of Davincis - Cherry flavored
1/2 bottle LorAnn's cherry flavor
2 Tbsp Tart and Sour
3 c. granulated erythritol
1/4 tsp powdered Stevia + 2 packets each of other sweeteners - optional
3 c. water
3 heaping Tbsp. Not/Sugar
juice of one lemon

I cooked the syrup and added the berries to the hot liquid after I had cut them in half. I let them soak overnight. After I had removed all the soaked berries from the liquid and saw how much liquid I had leftover I decided to put one pans worth back in the pot and cook them into a pie filling. After they boiled for awhile (one hour on low) I let them cool then put them in the fridge. They were good but they are even better today after they have had a chance to soak in the cherry syrup! They taste quite a bit like maraschino cherries - I could probably add a littlle almond flavoring and they would be even closer but I really like the way they taste now. Also, I sprinkled powdered erythritol over the berries I dried right before I put them in the oven to dry.

Hope this makes sense. I'm afraid I'm rather a slap-and-dash cook.
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Old 12-14-2007, 07:29 PM   #28
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Not to worry, Heather...it works for me. I went today and bought a buncha cranberries. Stores here turned out to be featuring specials on them this week! Want to do some like Kevin's.... and some into cherries!

Think if I can get a good result, I might try to freeze some (dried) for a little "stash". Do you think freezing might work? Kevin--Any thoughts? I imagine they'd keep for awhile just in the fridge, but I wanted to extend a supply out a little further than that, if possible. Course, I could try some and see for myself.

Thanks alot for your help, Heather.

Jen

Last edited by Jennywren; 12-14-2007 at 07:31 PM..
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Old 12-14-2007, 07:53 PM   #29
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I would think if you vacumm seal them to keep the air and moisture out while freezing it will work fine.
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Old 12-15-2007, 10:52 AM   #30
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I keep miine in the freezer. It works great. That's why I made so many at once. Good luck!
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