4-12 oz packets of fresh cranberries (from Wisconsin) were processed according to Spruceeats' advice (boiling water, then tossing and soaking with 1 cup sugar syrup) (link).
The process of pouring boiling water on them, leaving to soak, then stirring now and again, meant that the berries were very unevenly "cooked." Many of the berries did not collapse. This necessitated my poking every darn one with a knife. Does anyone have a shortcut for this? Photo above is the dividing line between already- and not-yet-poked.
Cranberries were placed on a purée sheet (with a lip) because they were rolling everywhere. Spruceeats said to keep 1/2" space surrounding each cranberry. Ha ha ha ha! I'm thinking they might collapse by tomorrow, then I can transfer them to Silpat sheet.
Here they are as they went in the APO at noon today (Thanksgiving).
Does anyone have experience dehydrating cranberries? How have you handled the uneven cooking?
Did you find it was worth the trouble?
