• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Prep Time
5 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 35 mins
Course
Snack
Cuisine
British
Servings
14
Calories
18 kcal

INGREDIENTS

1x
2x
3x
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10.5 oz / 300g cranberries fresh or defrosted
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1 tbsp coconut oil
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1/2 cup / 100g powdered sweetener erythritol or allulose
INSTRUCTIONS

Preheat the oven to 100C / 210 F electric (or 80C fan).
If using frozen cranberries, place in a bowl of boiled water to defrost. If using fresh cranberries, place in a pan with a little boiling water and simmer for 2 – 4 minutes on a low heat or until they soften slightly and the skin pops open. Drain and place on kitchen paper and press to remove the moisture.
Pierce any berries that haven”t popped with a fork. Put them in a bowl and toss them in the coconut oil and powdered sweetener.
Makes 1 cup of dried cranberries (100g).
1,4g net carbs per serving of 1 tbsp. Makes 14 servings.
If your cranberries are more on the dried/crunchier side, they can be kept in the cupboard. If they have a slight softness to them and you prefer a little moister, you should keep them in the fridge.
Sweetener: You can use erythritol or allulose for this recipe. Allulose is my favourite as it absorbs more into the cranberries and sits less on top.

NUTRITION
Serving: 1tbsp
Calories: 18kcal
Fat: 0.9g
Fiber: 1g
Sugar: 1g