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Homemade Yogurt-Covered Cranberries

Homemade Yogurt-Covered Cranberries
  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Homemade Yogurt-Covered Cranberries

Recipe from The Kitchn, but rewritten with Jane Maynard's notes who is a wife, A busy mom who loves good food & simplicity, blogger & graphic designer living in San Diego. kids loved them! Fair warning: The coating is more like frosting than yogurt. Nevertheless, it's a tasty treat of a snack they certainly won't trade away!

Ingredients

1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon gelatin
¼ cup Greek yogurt
1 tablespoon honey (For a more "well-rounded" sweetness and for the touch of flavor the honey adds. To a lesser extent, the honey also helps with the texture of the coating.)
Pinch salt
2 cups powdered sugar, plus 1 Tablespoon for dusting the cranberries
3 cups reduced-sugar dried cranberries
Leftover Yogurt Coating: Leftover coating should be kept covered and refrigerated. It will set into a gel in the fridge. Before using, warm it in 10 second bursts in the microwave until liquidly.
Non-Gelatin Option: If you'd prefer not to use gelatin, you can follow Lara Ferroni's recipe and use ¼ teaspoon of agar powder.
Yogurt Coating Other Foods: Try this yogurt coating with any other dried fruit. I particularly like yogurt-coated apricots! This coating also works on pretzels, but I find that the pretzels don't keep very well and quickly become stale.

Directions

In a small bowl, whisk together water, vanilla and gelatin. Set aside for 5 minutes. In another small bowl, mix yogurt, honey and salt. Microwave on high for 45-60 seconds, stopping to stir the mixture every 5-10 seconds. The mixture should be warm to the touch and thinned out, but do not let it come to a boil. Whisk the water and yogurt mixtures together in a mixing bowl until thoroughly mixed. Add 2 cups powdered sugar and whisk until well mixed. In another mixing bowl, dust dried cranberries with the powdered sugar. Pour half of the "frosting" over the cranberries, and toss to coat well. Spread evenly on a cookie sheet lined with a Silpat or waxed paper. Let sit uncovered for about 1 hour. Place cranberries back in the mixing bowl, and pour remainder of "frosting" over the cranberries and toss to coat once again. Spread on the cookie sheet, and let sit overnight until completely dried, flipping the cranberries once or twice during the drying process. (If you forget to flip them, no worries – everything still turns out okay!) Store in an airtight container at room temperature. They will keep for several weeks.

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