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.