Oven Dried Cranberry and Orange Peel Salt

By Angela Brown
November 22, 2013

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)


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!