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I’ve always loved adding dried cranberries to salads or snacks, but finding ones without loads of sugar in stores? Nearly impossible! I tried a few unsweetened versions, but they were just too sour and dry, and reduced sugar Craisins use artificial sweetener. So back in 2017, big bag of fresh berries in hand, I decided to experiment. It turns out, it’s really easy to dry cranberries yourself. Make them with me and see how much better homemade ones taste!
Why You Need My Dried Cranberry Recipe
- Sweet and tart, with natural ingredients – These hit that sweet-tart spot perfectly. You get the delicious taste of Craisins, but with no refined sugar, corn syrup, gluten, or artificial ingredients.
- More chewy than store-bought – I find that pre-made dried cranberries are hit or miss. Sometimes they’re good and sometimes they’re kind of stale. My homemade version is still dried, but also soft and chewy. Think the kind of difference between homemade sun-dried tomatoes versus store-bought ones.
- Easy to make – You don’t need a dehydrator or any fancy tools! Just your oven and a bit of patience.
- Faster than most methods – Many dried cranberry recipes actually use an even lower temperature, but my goal was the highest I could get away with — so they don’t take all day.
- Customize your sweetness – Many of you know I’m big on options! Whether you prefer your dried cranberries unsweetened, sweetened, or sweet but sugar-free, you can make them your way.
Ingredients & Substitutions
Here I explain the best ingredients for my dried cranberries recipe, what each one does, and substitution options. For measurements, 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.
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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.
- Heat the berries. Boil water in a large pot (I use a Dutch oven), then turn off heat and add the cranberries. Let them sit in the water until they soften and start to pop. Drain immediately.
- Toss with oil and Besti. Dry the berries and transfer them to a bowl. Combine with oil and Besti, and mix gently to coat.
- Bake until dry. Arrange the berries in a single layer on a baking sheet lined with a sheet of parchment paper. Bake in the oven until the cranberries dry up.
My Recipe Tips
- 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!
Storage Options
You can keep homemade dried cranberries in an airtight container in the pantry for up to 1 month (I use a glass jar), or freeze them.
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.
Recipes With Dried Cranberries
I use dried cranberries in so many ways! My kids are always sneaking them right out of the jar, but here are some better options. 😉
- Cookies & Muffins – Swap the raisins for homemade Craisins in my oatmeal cookies, use them for rugelach, 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.
- Turkey – This one’s a bit unexpected, but this year I stuffed dried cranberries inside a turkey roll and it turned out so flavorful.
- Trail Mix – My healthy trail mix is a breeze to throw together and easy to customize!
Dried Cranberries (Sweet Or Unsweetened)
By
It's easy to make homemade dried cranberries, with or without sugar, in your oven! They are soft, chewy, tart, and sweet.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 cup
- 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.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Dried Cranberries
103 Comments
Tammie
1So easy, thanks so much for this!
Lisa Harders
1how do i make unsweetened cranberries sweet for a white bark chocolate recipe ?
Wholesome Yum M
1Hi Lisa, This recipe should work for that. Enjoy!
Tracy Cordova
1I am excited to try this! Do you think I can use my air fryer?
Wholesome Yum M
1Hi 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
1Hi, I just have a question…do you need to add the oil? What’s the purpose of that? Thanks!
Maya | Wholesome Yum
1Hi Patricia, The oil prevents the dried cranberries from turning out overly dry and brittle, and from burning. I recommend using it.
Joanne Keays
1I 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
1It 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.
Diane Litwiler
1I cut them all in half & there was no popping.
Wholesome Yum M
1Hi Lindy, I would not skip the hot water process, as it helps to soften the cranberries to give them the right final texture.
Lynn
1Just 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
1Hi 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.
Maya | Wholesome Yum
0Hi Judy, Yes, just omit the sweetener if making them unsweetened. I would still add the oil.
Steph Brown
1Doing 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
1Hi Steph, Yes, please continue to use the avocado oil. It will keep the cranberries from drying rock hard.
Scott
1Do you think Surkin syrup would work?
Maya | Wholesome Yum
1Hi Scott, I’m not totally sure, but if it’s erythritol-based, it will crystallize.
Rachel
1Can you substitute stevia instead of Erythritol?
Maya | Wholesome Yum
1Hi 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.
Beverly
0Can you use Coconut oil instead of avocado oil?
Wholesome Yum D
0Hi Beverly, Yes, you can use coconut oil.
Bharat
1How long do these stay on shelf? Can I dry any fruit like this? Say mango or strawberries?
Maya | Wholesome Yum
1Hi 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
1Maya, 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
1Hi 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
1Any idea on making cranberry powder?
Wholesome Yum A
1Hi 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
1Hi Maya-
Thank you for your recipes!
Can you make the dried cranberries with previously frozen fresh berries?
Thank you!
Wholesome Yum A
1Hi Susan, that would work. Make sure you defrost them completely first. Let me know if you give it a try!
Judy
1So looking forward to making this. It will be great with my low carb granola!!!
Thank you so very much!!!
❤️
Neshyra
1Do u suppose arrowroot would work instead of xanthum gum?
Maya | Wholesome Yum
1Hi 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
1Both 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
1Hi Serenity, Did you use powdered sweetener? If it’s granulated, it will crystallize.
Judy Beals
1These 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
1Hi 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
1I 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
1Hope you liked it, Ruth! Happy upcoming Thanksgiving!
Annie Bourbeau
1I’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
1Hi Annie, Yes, you can use a blend, but powder it first in a coffee grinder or food processor.