Homemade dried cranberries are surprisingly simple to make — and so much better than the store-bought versions loaded with sugar. These berries come out chewy, tangy, lightly sweetened, and perfect for adding to salads, baked goods, yogurt bowls, or snack mixes. Drying them low and slow concentrates their flavor, giving you bright pops of tart cranberry in every bite without any added sugar. It’s a clean, minimal-ingredient recipe you can feel great about making.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Total Time: 3–4.5 hours
- Servings: About 1 cup dried cranberries
- Cuisine: American
- Course: Snack / Baking Ingredient / Topping
Ingredients
- 12 ounces fresh cranberries
- ½ cup powdered sugar-free sweetener (or to taste)
- ½ cup hot water
- Optional: a few drops of vanilla extract or orange zest
Instructions
- Preheat oven to 170°F (or the lowest setting your oven allows). Line a large baking sheet with parchment paper.
- Rinse and drain the cranberries. Pat them dry.
- Mix sweetener & water: In a bowl, whisk the hot water with your powdered sweetener until dissolved.
- Coat the cranberries: Add the cranberries to the sweetened liquid and stir until all berries are lightly coated.
- Drain: Pour the cranberries into a colander to remove excess liquid.
- Spread on baking sheet: Arrange the cranberries in a single layer on the prepared baking sheet.
- Bake low & slow: Dry in the oven for 3–4 hours, stirring every 30 minutes.
- They should shrink and wrinkle slightly, but still feel a little soft — they firm up as they cool.
- Cool completely: Once dried to your liking, remove from the oven and let cool. The texture will become chewy as they rest.
- Store: Keep in an airtight container at room temperature for up to 1 week or refrigerate for up to 1 month. They also freeze well.
Tips & Variations
- Add flavor: Stir a bit of orange zest, vanilla extract, or cinnamon into the sweetener mixture for a twist.
- Adjust sweetness: Taste the sweetener liquid before coating — cranberries are naturally tart, so sweetness level is flexible.
- Crispier texture: Dry for an extra 30–60 minutes if you prefer firmer, less chewy berries.
- Faster drying method: Use a dehydrator at 135°F if you have one — usually takes 4–6 hours.
- Avoid over-baking: If they feel slightly soft coming out of the oven, that’s okay — they firm up as they cool.
Approximate Nutrition (per 1 cup)
- Calories: ~45
- Protein: ~0 g
- Carbs: ~10 g
- Fat: ~0 g
- Fiber: ~3 g
- Sugar: ~4 g (naturally from cranberries)
- Sodium: ~1 mg
Ingredients
Method
- Preheat oven to 170°F (or the lowest setting your oven allows). Line a large baking sheet with parchment paper.
- Rinse and drain the cranberries. Pat them dry.
- Mix sweetener & water: In a bowl, whisk the hot water with your powdered sweetener until dissolved.
- Coat the cranberries: Add the cranberries to the sweetened liquid and stir until all berries are lightly coated.
- Drain: Pour the cranberries into a colander to remove excess liquid.
- Spread on baking sheet: Arrange the cranberries in a single layer on the prepared baking sheet.
- Bake low & slow: Dry in the oven for 3–4 hours, stirring every 30 minutes.
- They should shrink and wrinkle slightly, but still feel a little soft — they firm up as they cool.
- Cool completely: Once dried to your liking, remove from the oven and let cool. The texture will become chewy as they rest.
- Store: Keep in an airtight container at room temperature for up to 1 week or refrigerate for up to 1 month. They also freeze well.
Notes
- Protein: ~0 g
- Carbs: ~10 g
- Fat: ~0 g
- Fiber: ~3 g
- Sugar: ~4 g (naturally from cranberries)
- Sodium: ~1 mg
FAQs
Can I use frozen cranberries?
Yes — thaw fully and pat dry before coating so extra moisture doesn’t slow the drying process.
How do I make these without any sweetener?
You can simply coat the cranberries in hot water to help them split and soften, then dry them as directed. They will be very tart.
How long do dried cranberries last?
Stored in an airtight container, they last 1 week at room temperature, up to 1 month in the fridge, or up to 6 months in the freezer.
Why did mine turn out hard or crunchy?
They were likely dried too long. Next time reduce drying time and check more frequently.
