Oven Dried Cranberry and Orange Peel Salt

By Angela Brown
November 22, 2013
2 Comments


Author Notes: This Oven Dried Cranberry and Orange Peel Salt is a fun way to use up a handful of leftover berries and serves as a unique edible gift.Angela Brown

Makes: about 1 1/4 cup

  • 1 cup fresh cranberries
  • 1 medium-sized orange
  • 1 cup kosher salt
  1. Preheat oven to 200 degrees. Line a baking sheet with parchment paper and set aside. Throughly rinse the fruit and pat dry. Using a vegetable peeler, remove the orange peel in thin slices. Arrange the cranberries and the orange peel on the baking sheet and bake for about 8 hours, or until the fruit is completely dry, but not burned. Remove the baking sheet from the oven and allow to cool.
  2. Add the dried cranberry and orange peel to a food processor and pulse about 10 times, or until the mixture turns to salt-sized flakes. Pour the mixture into a medium-sized bowl. Add the salt. Gently mix and pour the salt blend into an airtight jar. When kept sealed, the mixture will last for about 2 weeks.

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Condiment|Fruit|Make Ahead|5 Ingredients or Fewer|Fall|Thanksgiving|Gluten-Free|Vegan|Vegetarian

Reviews (2) Questions (0)

2 Comments

Author Comment
Angela B. November 22, 2013
Thanks Emily! I've been sprinkling it on my salads the past few days, as well as on sauteed bitter greens. I hope you enjoy it!
 
EmilyC November 22, 2013
Neat idea! This would be tasty on broccoli or Brussels sprouts!