How To Dry Cranberries
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cranberries – I used fresh cranberries, but frozen ones work great, too! Just thaw them in the refrigerator when you’re ready to use. If you’ve got extras you want to use right away, make my stuffed acorn squash! Besti Powdered Monk Fruit Allulose Blend – While you can use regular powdered sugar, this natural sweetener makes sugar free dried cranberries with fewer calories and carbs. It tastes just like sugar, dissolves completely during cooking, and won’t crystallize, so your dried berries have the right texture. Plus, it’s a natural preservative, making them last longer. Notes on alternatives: You can also use my liquid sugar-free simple syrup, maple syrup, or sugar-free maple syrup instead. Skip other sugar substitutes—they’ll crystallize and leave a gritty texture! For unsweetened dried cranberries, just omit the sweetener altogether. Oil – I recommend avocado oil for its neutral flavor.
Do not boil the berries or leave them in the water too long. Drain as soon as they pop. Otherwise, you’ll end up with (a weird, watery) cranberry sauce instead of dried fruit. If some berries didn’t pop during cooking, gently pop them yourself. Just use a sharp knife or toothpick to gently pierce a hole in each one. What about the seeds? Cranberries do have teeny-tiny seeds, but you don’t need to worry about them. I find they pretty much disintegrate when you cook and dry them. Be gentle when mixing. The berries will be very soft after sitting in the water, so they smash easily. Try to keep them intact. Adjust the sweetener to your taste. It’s hard to tell whether they are sweet enough before drying (the sweetener only absorbs as they dry), but I can say these are less sweet than store-bought. Double the sweetener if you want them really sweet. You can also try a berry halfway through baking and toss with more sweetener if they are too tart for you. For the best texture, dry cranberries more with the oven door propped open. After baking, just prop the oven door open with a wooden spoon and leave the cranberries inside for several hours. This removes more moisture. I use this same method for baked zucchini chips sometimes. Sweetened berries will last longer than unsweetened dried cranberries. This is because sugar and powdered Besti are both natural preservatives. Want to add other flavors? You can easily add flavor extracts or citrus zest together with the oil and Besti. You can also just use my natural sugar-free orange honey or sugar-free cinnamon honey as the sweetener itself!
To freeze, spread them out on a baking sheet in a single layer and freeze until solid. Then, transfer to a zip lock bag and keep frozen for up to 12-18 months.
Cookies & Muffins – Swap the raisins for homemade Craisins in my oatmeal cookies, or try my variation with cranberries in my healthy breakfast muffins. Yogurts & Smoothies – Top your Greek yogurt (or coconut yogurt) with a serving of dried cranberries for extra chew, or toss into your favorite smoothie. I’ve tried them in my banana smoothie for a fall-inspired vibe! Granola & Oats – My homemade granola is even better with these red beauties mixed in. My girls love it in their peanut butter overnight oats and baked oatmeal, too. Salads – They add the perfect sweetness to my kale salad, broccoli cranberry salad, or leftover turkey salad. Casseroles – Toss them in for a little sweetness. I recently used them for my butternut squash casserole. Trail Mix – My favorite mix combines the dried berries with nuts, seeds, and these sugar-free dark chocolate chips.
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Tips: Check out my recipe tips above to help you get the right texture and sweetness in your dried cranberries, add different flavors, and make them last longer. Storage: Keep in an airtight container in the pantry for up to 1 month, or freeze for up to 12-18 months.
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