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Dehydrating berries take a little more preparation, but it's well worth the time and effort! You can then enjoy them year 'round!

Blueberries are a wonderful source of vitamin A, vitamin C, followed by vitamin K. They have trace amounts of Folate, Choline, Niacin, vitamin E, Betaine, Thiamin, and Riboflavin.

The minerals they contain are: Phosphorus, Magnesium, Calcium, with trace amounts of Manganese, Iron, Zinc, and Copper.

These fantastic berries contain Omega-3 and Omega-6 fatty acids too.

And how about a beautiful blueberry pie -- and dress up plain old cereal in the morning!

Many of us use cranberries at Christmas time, I mean, what turkey dinner is complete without Cranberry sauce?

Cranberries are also a good source of vitamins A, and vitamin C, followed by vitamin K, and Choline, plus trace amounts of Vitamin E, Folate, Pantothenic Acid and Betaine.

Their minerals are Potassium, Phosphorus, Calcium and Magnesium, with trace amounts of Manganese, Iron, Selenium, Zinc, and copper.

They also contain Omega-3 and Omega-6 fatty acids too.

~ Dehydrating Berries ~

If using a frozen variety, ignore steps 1 and 2

1. Prepare your berry of choice by rinsing them in a sieve, and remove the stems.
2. Dip them into boiling water until you see their skins crack! This helps in the dehydrating process.
3. Arrange them on your food dehydrator trays, making sure they don't touch each other so that air can circulate.
4. Turn on your dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

• They will feel leathery when dried sufficiently.
• Drying time: between 10-18 hours.
• Remember to rotate your food dehydrator trays, for even drying.

And that reminds me, my mom makes a killer dessert pie:  Mom's Cranberry and Pineapple Pie.

Mom makes this pie for special occasions - like birthdays - and always at Christmas time. Our family came from England and our usual Christmas after-dinner treat was "Trifle" - a layered sponge cake soaked in sherry, topped with fruit, custard, and cream - and now we enjoy this pie just as much!