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Sure, you can buy completely unsweetened dried cranberries (you can find them here if you really want them)… but those tend to be very sour, too dry, and hard to find in stores… and sweetened dried cranberries that have no added sugar are virtually nonexistent. So, learn how to make dried cranberries without sugar (or simply with less sugar) yourself — you might never get them store-bought again! I’ll show you the easy way to prepare conventional OR keto sugar free dried cranberries, with a few basic ingredients and steps.
The key to drying cranberries in the oven is to use a low temperature so that they don’t burn. It’s pretty much the same principle as drying anything else, like fruit leather.
Many dried cranberry recipes actually use an even lower temperature, but my goal was the highest I could get away with so that they get done faster. A happy medium was 225 degrees, which required only about 3 1/2 hours to dry.
This recipe has the option to make traditional dried berries with sugar, but I choose to prepare them sugar free (which makes them naturally keto dried cranberries, too)! The secret is a powdered sweetener that tastes just like sugar: Besti Powdered Monk Fruit Allulose Blend!
Unlike other sugar substitutes, Besti dissolves completely, delivering all with the same flavor of sugar, with fewer calories and no gritty texture! Also unlike others, it won’t crystallize, meaning you can store these dried berries for a long time and keep the same great texture.
Why You’ll Love These Sweetened OR Unsweetened Dried Cranberries
- Perfectly sweet and tart taste
- Satisfying chewy texture
- No special tools or dehydrator tray needed
- Minimal active prep time
- 3 grams of net carbs per serving (if preparing sugar-free)
- No artificial flavors, added juice, or corn syrup
- The perfect gluten-free real fruit snack you can make with less sugar!
Dried Cranberry Recipe Ingredients
This section explains how to choose the best ingredients for regular or sugar free dried cranberries, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cranberries – I used fresh cranberries, but frozen berries will work as well. If you see bags of cranberries at the store, feel free to stock up — they freeze well! Simply thaw in the refrigerator before using.
- Besti Powdered Monk Fruit Allulose Blend – You can use regular powdered sugar if you want to make conventional dried berries, but this sweetener creates naturally keto dried cranberries with fewer calories and carbs! Plus, it tastes just like sugar. I do not recommend using other keto sweeteners, because they don’t dissolve fully and the result will turn out gritty.
- Avocado Oil – You can use any neutral flavored oil you like.
How To Dry Cranberries
This section shows how to make dried cranberries with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Heat berries. Heat boiling water in a large pot, then turn off heat and add cranberries. Set aside until berries soften and pop.
TIP: Do not boil the berries. You’ll end up with cranberry sauce instead of dried fruit.
- Drain. Using a colander, drain water from the cranberries as soon as they pop. Don’t keep them in the water too long or they will start to break down.
- Mix. Place berries in a bowl and add oil and Besti. Mix gently to coat.
- Spread. Arrange the berries in a single layer on a baking tray lined with a sheet of parchment paper. Use the tip of a sharp knife or toothpick to pierce any berries that haven’t popped yet.
- Bake. Place the lined baking sheet in the oven at 225 degrees F for 3-4 hours, or until cranberries have lost most of their water content. (If your oven does not go down to 225 degrees, use the lowest setting it has.)
- Dry. For best results, turn off the oven, prop it open with a wooden spoon, and leave cranberries in there for several more hours to eliminate more moisture. (I use the same technique for meringue cookies.) That slight air circulation creates the optimal environment for drying cranberries.
Dried Cranberries Nutrition
Dried cranberries nutrition facts can be confusing, since ingredients and methods for drying them differ between brands. Let’s take a closer look at whether there are any health benefits to drying cranberries, as well as macros.
Are dried cranberries good for you?
Cranberries are a natural source of vitamins and minerals, including manganese, copper, and vitamins C, E, and K1. They are also a great source of fiber. Although fresh forms of these berries do have more nutritional value, dried berries come with the added benefit of longer shelf life.
How many carbs in dried cranberries?
According to the USDA, a 1/4 cup serving of conventional dry cranberries contains 33 grams total carbs [*]. If you make these dried cranberries without sugar, though, the same serving size contains just 5 grams total carbs and 3 grams net carbs.
How many calories in dried cranberries?
A 1/4 cup serving of craisins (a.k.a. conventional dried cranberries with sugar) contains 123 calories.
Unsweetened dried cranberries calories will be much lower, and the same applies if you use a sugar free sweetener, though. With this recipe, each serving will have just 39 calories per 1/4 cup serving.
What are the health benefits of dried cranberries?
Cranberry products have several studied health benefits, though more specific research is needed for dried berries:
- Rich in antioxidants – In addition to vitamin C, cranberries have antioxidants and polyphenols that can support urinary tract health and prevent urinary tract infections (UTIs) [*].
- Support heart health – Some of the plant compounds in cranberries can help improve increase “good” HDL cholesterol [*] and lower blood pressure [*].
Storage Instructions
Store berries in the pantry, in an airtight container or glass jar, for up to 1 month.
Do dried cranberries go bad?
Yes, they can go bad. Sweetened berries will last longer than unsweetened dried cranberries, because sugar and Besti are both natural preservatives.
Can you freeze dried cranberries?
Yes, these berries store perfectly in the freezer. Pour them onto a cookie sheet in a single layer and place in your freezer for about 45 minutes, or until solid. Then, transfer to a labeled freezer-safe container and store for 12-18 months.
Recipes Using Dried Cranberries
What are dried cranberries good for? So many recipes! Use them in place of raisins and toss in muffins, granola, salads, and smoothies, or add them to these healthy dishes to create instant dried cranberry recipes:
- Sugar Free Oatmeal Cookies
- Dairy Free Coconut Yogurt
- Kale Crunch Salad
- Keto Trail Mix
- Chicken Salad
- Butternut Squash Salad
Tools To Make Sugar Free Dried Cranberries
- Large Saucepan – This one is a good size for making one batch (using 12 ounces of fresh cranberries). Use a larger pot if you double the recipe.
- Baking Pans – These ones get constant use in my kitchen.
- Besti Powdered Sweetener – The only one I recommend for this recipe, because it dissolves completely and tastes like sugar.
How To Make Dried Cranberries Without Sugar
How To Make Dried Cranberries – No Sugar Recipe
Learn how to make dried cranberries without sugar – they are sweet, soft, and chewy! Use this method for keto sugar free dried cranberries OR make them unsweetened.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper.
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Bring a pot of water to a gentle boil. Remove from heat and add cranberries (do not boil them). Set aside for 10 minutes. They will soften and start to pop.
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Drain the water from the cranberries as soon as they have popped. Transfer to a large bowl.
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Add powdered Besti and avocado oil to the cranberries. Gently toss to coat. Be gentle to avoid smashing the berries.
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Spread out the berries on the lined baking sheet. Use the tip of a knife or a toothpick to pop any berries that have not popped yet.
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Place the baking sheet into the oven for 3-4 hours, until the cranberries are shriveled and mostly dry.
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When done, they are ready to eat if you're in a hurry but will not be completely dry. For best results, turn off the oven and leave the cranberries in there. Prop the door open with a wooden spoon. Leave like this for several hours or overnight, until completely cool and dry.
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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78 Comments
Linda Smith
0Unfortunately, this recipe didn’t turn out for me… my berries popped, but they were more tart than I like even with the sweetener.
Maya | Wholesome Yum
0Hi Linda, You can add more sweetener next time if you like them sweeter.
Dawn
0Has anyone tried this recipe using a food dehydrator?
Wholesome Yum D
0Hi Dawn, I have not tried that with this recipe.
Judy
0I love the tartness of cranberries. I need dried cranberries for a granola bar with nuts. However, I need them to be sweetener free. I can’t use sugar, Allulose, or Erythritol. I can use stevia. If I just follow the recipe without any sweetener, should I add the oil? Will this work? I’m still trying to find the source of my IBS. Thank you, Maya.
Wholesome Yum D
0Hi Judy, Yes, I would still recommend using the oil.
Terri
0I would like to make this recipe and save these for Christmas dinner. Can I save these outside of the refrigerator, or should I refrigerate or freeze them?
Wholesome Yum D
0Hi Terri, These cranberries can last for up to 1 month in an airtight container in the pantry. Or you can store them in the freezer for up to 18 months.
Francy
0I must have done something wrong? I love so many of your recipes but these were so tart I couldn’t eat them. I followed directions (I think exactly) and when they were done, I even dusted them with powdered Monk Fruit Blend to try to sweeten them up, didn’t work. I made sure the cranberries were popped after they were done in the hot water. I had to poke many. SO I can’t figure out what I did wrong?
Wholesome Yum D
0Hi Francy, Cranberries are very tart, to begin with so maybe yours were not as ripe as they should be. Also, you could try leaving them in the water a little longer to let them pop on their own.
Denise
0I love dried cranberries, but had given them up for keto. The store bought ones had so much added sugars in them. Thanks to this super simple recipe I have dried cranberries again! This recipe worked perfectly for me. And dare I say they taste better than store bought? Yes, they do! The taste of real cranberry is there not fruit juice like store bought. I’ve already made cranberry muffins, cranberry chicken wrap, and threw some in a simple salad with balsamic vinegar. Not too dry, slightly sweet, leaving the slightly tart cranberry taste, so good.
Sandi
0I have been wanting to make sugar free dried cranberries for a couple of years now and finally a recipe I can try with sweeteners I can tolerate. I love your sweeteners and especially use a lot of the powdered monk fruit/ allulose blend but since that is unavailable right now what is the best substitute?
Wholesome Yum D
0Hi Sandi, If you put the crystalized Besti in a food processor and blend for a minute or two you will end up with powdered allulose. Hope this helps!
Susan
0I have quite a few alternative sugars on hand – just recently bought your Besti sugar replacement of Erythritol Powdered Sugar to use in your cranberry sauce recipe – and want to know if that is suitable for this recipe that calls for Besti Powdered Monk Fruit Allulose Blend. Also, I think one of the past comments mentioned Xanthum gum but it’s not included in this recipe so I’m hoping for clarification on whether it should be part of the recipe. Eager to try and look forward to your response. Thanks, Susan.
Wholesome Yum D
0Hi Susan, If you are using Besti Erythritol you would have to use 1/2 cup + 2 tbsp + 1 tsp Besti Erythritol. You can use my Sweetener Conversion Chart if you have any other sweeteners you would like to use. This recipe has been updated recently and the xantham gum is no longer needed.
Susan
0I have yet to try this; I am wondering: will this recipe yield good results using the Besti Allulose rather than the blend with monk fruit?
Wholesome Yum D
0Hi Susan, If you are using pure Besti Allulose you would need to use 1/2 cup + 2 tbsp + 1 tsp in place of Besti Monk Fruit Allulose blend.
Susan
0Thank you for posting this! I recently dried some defrosted frozen cranberries in my dehydrator, and they came out way too tart! I did not think to add any sweetener or oil. And it took a while to realize that I needed to cut them in half to get them to dry at all. I’m hoping to find fresh cranberries this year, and I will try your technique, but I will be using powdered Swerve because I am not comfortable with the idea of eating allulose. I dried my cranberries at 115º because that seems to be a standard temperature for the dehydrator, but next time I will up the temp to 225º. I’m looking forward to seeing how they turn out.
Julie
0I can’t get allulose anything in Australia; what can I use instead?
Wholesome Yum D
0Hi Julie, You can use powdered monk fruit but I cannot guarantee the results as I have not tested with that sweetener.
Toni
0Thank you so much for this!! It turned out really good!
Matt
0I love dried Cranberries or Craisins. This is such a great recipe for making them. Simple and perfect. Love it!
Tammie
0So easy, thanks so much for this!
Lisa Harders
0how do i make unsweetened cranberries sweet for a white bark chocolate recipe ?
Wholesome Yum M
0Hi Lisa, This recipe should work for that. Enjoy!
Tracy Cordova
0I am excited to try this! Do you think I can use my air fryer?
Wholesome Yum M
0Hi Tracy, If your air fryer temp can work at low temperatures, and you are able to spread your cranberries out in an even layer, then it should work fine.
Patricia Huber
0Hi, I just have a question…do you need to add the oil? What’s the purpose of that? Thanks!
Wholesome Yum M
0Hi Patricia, The oil helps to preserve the natural flavors of the cranberries. I recommend using it.
Joanne Keays
0I didn’t bother with the boiling water, because the 1st time I tried it, i wound up poking most of the berries by hand, and it still took over 3 days for the berries to dry in my dehydrator. I used my kitchen scissors to cut each berry in half. Then I made the sweetener (half strength) and stirred it into the berries. I like things a little on the start side. They dried in half the time and taste great!
Lindy
0It seemed that almost none of my cranberries popped, so I’m wondering if next time I could skip the immersion in boiling water step & just pierce the cranberries by hand.
Wholesome Yum M
0Hi Lindy, Yes, if you prefer you can pierce the cranberries by hand. I would not skip the hot water process, as it helps to soften the cranberries to give them the right final texture.
Diane Litwiler
0I cut them all in half & there was no popping.
Lynn
0Just came across your recipe. I am so happy about it. I have a convection oven and it requires me to keep it shut when cooking. What are your thoughts on doing this in a convection oven?
Wholesome Yum M
0Hi Lynn, Great question! Your convection oven will serve you well here, as the fan will keep moving air around your cranberries, drying them faster. I would imagine you could start checking your cranberries for doneness after the 1-hour mark.
Judy
0Hi Maya, how can I make them unsweetened? Do I still add the oil?
Thank you.
Wholesome Yum D
0Hi Judy, You can just omit the sweetener.
Steph Brown
0Doing the WHOLE30 and artificial sweeteners are not allowed. I am sure they will be too tart, but I am going to attempt to make without added sweetener. Question: Do I still need to use oil for the dehydration process? Never dehydrated before.
Thanks
Wholesome Yum M
0Hi Steph, Yes, please continue to use the avocado oil. It will keep the cranberries from drying rock hard.
Scott
0Do you think Surkin syrup would work?
Wholesome Yum M
0Hi Scott, I have no tried this and cannot guarantee the results, but I think it should work out. The cranberries might crystalize a bit more than if you’d used a powdered form of sweetener, but I think the overall result will be similar.
Rachel
0Can you substitute stevia instead of Erythritol?
Maya | Wholesome Yum
0Hi Rachel, Yes, but you need a powdered sweetener. Stevia would work but would need to be powdered and the amount would be different depending on the blend / brand.
Bharat
0How long do these stay on shelf? Can I dry any fruit like this? Say mango or strawberries?
Maya | Wholesome Yum
0Hi Bharat, They’ll store in the pantry for some time but it depends how well you dry them out. I think it’s safer to store them in the fridge just in case. The same method should work with other fruit, but have not tried it to confirm.
Judy
0Maya, can this recipe be done if the hot Erythritol and water cools down some? Because I burned my hand and lip.
I have a Ninja blender that doesn’t have blades at the very bottom. To blend a small amount, I have to use the Nutri Ninja it’s like a smoothie blender.
I didn’t like the idea of blending a hot mixture, but I figured you did it ok. In my old, large blender, I would cover the opening with a towel when making hot soups. This doesn’t have an opening once you put on the lid.
Well, I was able to get it blending ok. I used a mini sifter to sprinkle the xanathan gum. Then I blended it. The container was really hot, and it wouldn’t open to add the oil. Then the mixture began to ooze out. I burned my hand trying the open the container. Then I tried to lick my hand to taste it. Luckily, I spit it out before I burned my tongue. But the corner of my lips are burned.
I want to learn this technique so I can make this Abd the maple syrup. But I won’t do it again if I can’t let the hot liquid cool down.
Wholesome Yum A
0Hi Judy, I’m so sorry this happened. Bullet blenders are never recommended for use with hot liquids — the blender in the video is small, but still has blades at the bottom and an opening at the top for steam. If you don’t have a blender like that, an immersion blender would be the next best option, but you’ll have to use a very small saucepan so the liquid is deep enough to blend.
Lc Loggins
0Any idea on making cranberry powder?
Wholesome Yum A
0Hi LC, I’ve never tried that. Let me know if you find a good way of doing it!
Julie
0I make cranberry powder with unsweetened cranberry puree that I dehydrate then powder in a coffee grinder.
Susan
0Hi Maya-
Thank you for your recipes!
Can you make the dried cranberries with previously frozen fresh berries?
Thank you!
Wholesome Yum A
0Hi Susan, that would work. Make sure you defrost them completely first. Let me know if you give it a try!
Judy
0So looking forward to making this. It will be great with my low carb granola!!!
Thank you so very much!!!
❤️
Neshyra
0Do u suppose arrowroot would work instead of xanthum gum?
Maya | Wholesome Yum
0Hi Neshyra, Probably, but I haven’t tried it. It will add some carbs, though, if that matters to you. Let me know if it works for you!
Serenity Simpson
0Both the cranberry sauce and craisins crystalized while drying. I followed everything to the letter. Not sure what I should do with both to salvage it.
Maya | Wholesome Yum
0Hi Serenity, Did you use powdered sweetener? If it’s granulated, it will crystallize.
Judy Beals
0These cranberries look delicious! Just found them in our market and bought 2 bags, determined to learn to dry them. Do you think the blender would take care of the clumping factor if I added that to a sugarless syrup? Would appreciate your thoughts. This recipe looks like a 5 star to me, but will come back to rate it after I’ve made it.
Maya | Wholesome Yum
0Hi Judy, You can try, but it might still clump a little because the cranberries start to release juices as you mix them with the syrup. I hope you like these!
Ruth
0I have been looking for a sugar free recipe for cranberries for a long time. Thank you for the time you spent perfecting this recipe. I will try it in my dehydrator next week. As it is our Canadian Thanksgiving in 2 weeks the berries are available in stores now/ Thank you again.
Maya | Wholesome Yum
0Hope you liked it, Ruth! Happy upcoming Thanksgiving!
Annie Bourbeau
0I’ve been looking forward to cranberry season to try this! Would a sweetener blend of erythritol, xylitol, and stevia work in place of the powdered Swerve? Thank you!
Maya | Wholesome Yum
0Hi Annie, Yes, you can use a blend, but powder it first in a coffee grinder or food processor.
Rox
0I’m so thrilled I stumbled upon your site! Quick question – do you think honey could be used as the sweetener? (Unfortunately with my digestive issues – honey is one of the only sweeteners I can use.)
Maya | Wholesome Yum
0Hi Rox, I haven’t tried, but let me know how it goes if you do. They would be paleo and natural, but not sugar free or low carb if using honey.
Jennea
0Can you omit the xanthan gum?
Maya | Wholesome Yum
0Hi Jennea, No, the xanthan gum is required for this one.
Sidnie
0Hi Maya, I’m looking forward to making my own dried cranberries and this sounds like a great way to do it.
Can you tell me why xanthan gum is needed? Thanks, Sid
Wholesome Yum M
0Hi Sidnie, The Xanthan gum helps to hold the mixture together, since it’s oil and water. It will also thicken the syrup, which will stick better to the cranberries.
Heather Hindmarch
0Worked well, so pleased I found your site. Thank you!
Kaity D
0I definitely want to try this! Thanks for the recipe! Do the cranberries have to be fresh or can you use frozen?
Thanks!
Maya | Wholesome Yum
0Hi Kaity! You can use frozen cranberries, just make sure you defrost them completely. I hope you like them!
Kate
0Thanks so much for this recipe. I have made them twice. The second time I added orange extract to the sweetener solution and it was very tasty. I love dried cranberries in winter salads and now I can have them thanks to you.
Maya | Wholesome Yum
0Thank you, Kate! Adding orange extract sounds delicious, I’ll have to try that!
Karen Chapman
0Orange sounds fabulous – how much extract? Would zest work? How much?
Maya | Wholesome Yum
0Hi Karen, I did it with 1/4 tsp this year. The amount will vary depending on how potent/concentrated your extract is. You can also use zest and be pretty liberal with it – maybe 1/2 tbsp or even more? Just add a bit at a time and adjust to taste.
Gail
0I found a recipe for dog treats that has dried cranberries. How can I make dried cranberries for dog treat recipes?
Maya | Wholesome Yum
0Hi Gail, I’ve never tried these for dog treats. They should be fine, just make sure you use erythritol and not xylitol, because xylitol is poisonous to dogs.