Boil water in large pan. Turn burner off. Add 10 ounces fresh cranberries to hot water and let sit 5 minutes while they split open.
With a slotted spoon remove cranberries to mixing bowl containing 2 tablesoons date sugar and one tablespoon coconut oil. Add a generous sprinkle of sea salt.
Let sit until oil melts then gently stir.
Spread the coated berries onto a cookie sheet.
Place in 225 degree oven. Stir in one plus a half hour and bake for yet another 1.5 hours.
Cool and refrigerate until ready to use.
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