Photo: Banangraut, CC BY-SA 3.0 · source
Dried · From Bladwijzer
Dried bilberries
- Makes: ± 100 g dried berries
- Time: 20 min + 8–12 hours drying
- From: Bilberry
Ingredients
- 500 g wild bilberries
- 1 litre boiling water (for a short blanch)
- 1 tablespoon lemon juice (optional)
Method
- Wash the bilberries and remove stalks, leaves and any soft or damaged berries.
- Dip the berries in boiling water for 30 seconds. The skins split and the berries dry faster. Drain them well and pat them dry.
- Spread them in a single layer on a drying rack or a baking tray lined with baking paper, and sprinkle with the lemon juice if you like.
- Dry for 8–12 hours at 60 °C in a dehydrator. In an ordinary oven, use the lowest setting (70 °C at most) and leave the door slightly open. Shake them now and then.
- The berries are done when they feel leathery and release no more moisture when squeezed. Let them cool completely before you store them.
Storing: Six months to a year in a well-closed jar in a dry, dark place. Check the first week for condensation or mould; if there is moisture in the jar, dry the berries a little longer.