Easy Powdered Cranberries

The aroma of cranberries simmering on the stovetop always takes me back to Thanksgiving at my grandma’s house. She’d make the most incredible cranberry sauce, tart and sweet, a vibrant ruby jewel on the holiday table. While I love that tradition, I also adore finding new ways to incorporate those festive berries into everyday life. I’ve made this powdered cranberries recipe countless times in my Texas kitchen, and it’s a game-changer for adding a burst of flavor and color to everything from yogurt parfaits to grilled chicken. It’s tart, it’s tangy, and it’s surprisingly versatile. This recipe will give you a simple, foolproof way to transform fresh cranberries into a pantry staple that you’ll reach for again and again. Trust me, you’re going to love it!

Why This Recipe Works

As a busy mom, I’m always looking for ways to simplify meal prep and add extra flavor to my family’s meals. This powdered cranberries recipe does just that! Here’s why it works:

• Quick and Easy: With just a few simple steps and ingredients, you can have a batch of powdered cranberries ready in no time.
• Versatile Flavor Booster: This powder adds a tart and sweet kick to a wide range of dishes, from savory to sweet.
• Kid-Approved: Even picky eaters will enjoy the subtle sweetness and vibrant color that powdered cranberries add to their food.

Ingredients

• 12 ounces fresh cranberries
• 1/2 cup granulated sugar

Ingredient Notes

Fresh Cranberries: Fresh cranberries are best for this recipe because they have the most vibrant flavor and color. You can use frozen cranberries, but be sure to thaw them completely and pat them dry before starting. This will prevent the powder from becoming too moist.

Granulated Sugar: Granulated sugar balances the tartness of the cranberries and helps to create a fine, even powder. You can adjust the amount of sugar to your liking, depending on how sweet you prefer your powder. For a less refined option, try using coconut sugar.

Step-by-Step Instructions

Step 1: Prepare the Cranberries

Rinse the cranberries thoroughly under cool water. Pick out any stems, soft or bruised berries, and discard them. Pat the cranberries dry with a clean kitchen towel. Removing excess moisture at this stage will significantly reduce drying time later on.

Step 2: Simmer the Cranberries

In a medium saucepan, combine the cranberries and granulated sugar. Add 1/4 cup of water. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. As the cranberries heat up, you’ll hear them start to pop, releasing their juices and creating a beautiful crimson color. It’s important to keep stirring so the sugar doesn’t burn on the bottom of the pan.

Step 3: Cook Until Soft

Continue to simmer the cranberry mixture for about 10-15 minutes, or until the cranberries are soft and have broken down into a thick sauce. Stir frequently. The sauce should be reduced and no longer watery. Use the back of a spoon or spatula to mash any remaining whole cranberries to help them break down further. This step is key to achieving a smooth powder later.

Step 4: Dehydrate the Cranberry Mixture

Spread the cooked cranberry mixture in a thin, even layer on a parchment paper-lined baking sheet. Make sure the layer is as thin as possible to ensure even drying. Place the baking sheet in a dehydrator set to 135°F (57°C) for 6-8 hours, or until the mixture is completely dry and brittle. Alternatively, you can use your oven set to the lowest possible temperature (usually around 170°F or 77°C), but keep a close eye on it to prevent burning. The goal is to remove all moisture without browning the cranberries. After testing this several times, I learned that flipping the cranberry “leather” halfway through helps ensure even drying on both sides.

Step 5: Cool and Break Apart

Once the cranberry mixture is completely dry, remove it from the dehydrator or oven and let it cool completely on the baking sheet. As it cools, it will harden and become brittle. Once cooled, break the dried cranberry mixture into small pieces.

Step 6: Grind into a Powder

Place the dried cranberry pieces into a high-speed blender or food processor. Pulse until a fine powder forms. Depending on the power of your blender, this may take a few minutes. Be patient and stop to scrape down the sides of the blender as needed. The finer the powder, the better it will incorporate into your recipes.

Storage & Meal Prep

Storage: Store powdered cranberries in an airtight container in a cool, dark place, such as a pantry or cupboard. This will help preserve its flavor and prevent it from clumping. Properly stored, it should last for up to 6 months.

Make-Ahead: You can easily make a large batch of powdered cranberries ahead of time and store it for future use. This is a great way to save time during busy weeks. I often double or triple the recipe during cranberry season to have a good supply on hand.

Reheating: No reheating is needed for powdered cranberries. It’s ready to use straight from the container.

Substitutions & Variations

Lower Sugar: Reduce the amount of granulated sugar or use a sugar substitute like erythritol or stevia. Be mindful that using sugar substitutes might change the texture of the final product slightly.

Spice It Up: Add a pinch of cinnamon, nutmeg, or ginger to the cranberry mixture while simmering for a warm, festive flavor. A little orange zest would also be amazing!

Other Berries: While I haven’t personally tested this, you could try using other berries like blueberries or raspberries in place of the cranberries. The cooking time may vary slightly.

Frequently Asked Questions

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Just make sure to thaw them completely and pat them dry before starting the recipe. This will help remove excess moisture and prevent the powder from becoming too clumpy.

How do I know when the cranberry mixture is dry enough?

The cranberry mixture should be completely dry and brittle, with no moisture remaining. It should easily snap into pieces when you break it apart. If it’s still sticky or pliable, it needs more time in the dehydrator or oven.

What if I don’t have a dehydrator?

No problem! You can use your oven set to the lowest possible temperature (usually around 170°F or 77°C). Just keep a close eye on it to prevent burning. It may take longer to dry in the oven, so be patient.

Can I add other flavors to the powdered cranberries?

Absolutely! Feel free to experiment with different spices, citrus zests, or even a touch of vanilla extract. Add these ingredients to the cranberry mixture while it’s simmering on the stovetop.

How can I use powdered cranberries?

The possibilities are endless! Sprinkle it on yogurt, oatmeal, or granola for a burst of flavor and color. Use it as a rub for chicken or pork. Add it to smoothies or baked goods. You can even mix it with sugar to create a festive rim for cocktail glasses.

Is this recipe kid-friendly?

Yes, it is! My kids love the tart and sweet flavor of powdered cranberries. It’s a great way to add some extra nutrition and flavor to their snacks and meals. Plus, they enjoy helping me make it!

How do I prevent the powder from clumping?

To prevent clumping, make sure the powdered cranberries are completely dry before storing them. You can also add a desiccant packet to the storage container to absorb any excess moisture.

Serving Suggestions

Powdered cranberries are incredibly versatile. Here are a few ideas to get you started:

• Sprinkle it on top of yogurt parfaits or oatmeal for a healthy and flavorful breakfast.
• Use it as a dry rub for chicken, pork, or fish before grilling or roasting.
• Add it to smoothies for a tart and tangy kick.
• Mix it into pancake or muffin batter for a festive twist.
• Combine it with sugar to create a colorful and flavorful rim for cocktail glasses.

Print