I have dehydrated mushrooms before and we use them in all sorts of stuff - soups, sauces, spaghetti, omelets, etc. I have never dehydrated cranberries before, so I thought it would be fun to give it a try.
|Cranberry, too mushy for dehydrating.|
I put about half the cranberries into the boiling water at a time. It only takes a minute (maybe less) for the skins to start cracking. They actually make a popping sound, kind of like popcorn popping. As soon as the skins crack, take them out of the water. If you leave them in too long, they quickly turn to mush and aren't good for dehydrating.
After I finished cracking the skins, I let the leftover water cool for a few minutes, then added it to some sugar to make a simple syrup. I used about 2/3 cup of sugar to 3/4 cup of water and stirred it til the sugar dissolved, then added the cranberries. I covered them and let them marinate overnight. You can skip this step if you don't want to sweeten your cranberries, but I wanted to minimize their tartness.
|An adult beverage seems to help the slicing go faster.|
One-third down, two-thirds to go (the mushrooms, not the drink).
I'd slice a bunch, then stop and put them on dehydrator trays, then slice some more, then stop...you get the picture. I put them on the trays kind of thickly because I was worried they wouldn't all fit. Turns out I had room to spare, so I went back and thinned them out some, which will help them dry faster. Once I had the trays filled, I turned the dehydrator on at about 135 degrees.
While I was slicing mushrooms, the hubster was making dinner. By the time I got done with the cranberries and the mushrooms, I was ready to get off my feet and enjoy my tostadas. The mushrooms will dehydrate and the cranberries will marinate overnight.
|The hubster says I make my tostadas too puny. What do you think?|