5 Ingredients or Fewer

Oven Dried Cranberry and Orange Peel Salt

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
Ingredients
  • 1 cup fresh cranberries
  • 1 medium-sized orange
  • 1 cup kosher salt
In This Recipe
Directions
  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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Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.