Oven Dried Cranberry And Orange Peel Salt – a delicious recipe with fresh cranberries, orange, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
12
kcal
Calories
3
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 cup fresh cranberries, 1 medium-sized orange, 1 cup kosher salt.
Yes, Oven Dried Cranberry And Orange Peel Salt falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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