Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWI’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.
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, 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)
It's easy to make homemade dried cranberries, with or without sugar, in your oven! They are soft, chewy, tart, and sweet.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper.
-
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.
-
Drain the water from the cranberries as soon as they have popped. Transfer to a large bowl.
-
Add powdered Besti and avocado oil to the cranberries. Gently toss to coat. Be gentle to avoid smashing the berries.
-
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.
-
Place the baking sheet into the oven for 3-4 hours, until the cranberries are shriveled and mostly dry.
-
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Dried Cranberries
103 Comments
Ruth Sams
0I love cranberries and was so sad when I couldn’t eat them anymore. I bought several bags at Thanksgiving and froze them then got them out the other day and dehydrated them with this recipe in my dehydrator. I’ve been eating a few each day and they are out of this world good! So thankful for the recipe for they are also good FOR women to eat!
Wholesome Yum D
0That makes me so happy to hear, Ruth! I’m glad you were able to enjoy cranberries again and what a great idea to freeze them and dehydrate later.
Paula
0How do you serve homemade cranberry sauce?
Maya | Wholesome Yum
0Hi Paula, I’m not sure I understand the question, this recipe is for dried cranberries. I do have a cranberry sauce recipe with serving suggestions on that page.
Sheryl M
0These sound amazing and will fit better into my healthy eating plan. A question about using simple syrup: do you use the same amount as you would if using the Besti, i..e. 1:1?
Maya | Wholesome Yum
0Hi Sheryl, Yes, I usually use the same amount, sometimes a little more.
Marisa Arocho
0I been wanting to make my own healthier dry cranberries. This recipe came out awesome.
Maya | Wholesome Yum
0I’m so glad you liked these, Marisa! Enjoy!
Linda
0I just made the sugar-free dried cranberries last night. I made them in my toaster oven followed your recipe to a tea. Very simple. They are delicious. Thank you so much. I love your recipes.
Maya | Wholesome Yum
0I’m glad they worked well in your toaster oven, Linda! Thank you for the kind words.
Irene
0How are the pits removed?
Maya | Wholesome Yum
0Hi Irene, Cranberries have teeny tiny seeds and they pretty much break down when you dry them.
Irene
0Woohoo!! Thank you
Shawn
0Love this! And you control the sugar-free sweet/tartness 😊
Sher
0My cranberries came out perfect. I used my air fryer oven. It was nice to find a recipe that did not take 6 to 10 hours.. I will be doing this again. Thank you for sharing
Renee Heath
0how long did you put them in the air fryer for
Deanna
0Ok, these are SO good. I started with frozen berries, thawed them completely in the fridge. Cut them in half, and skipped the water part. Tossed the halves in the sweetener and oil (I used about 2 TBSP more sweetener because I wanted to make sure they were sweet enough). Then, I put them in the oven on 200*F until dried and chewy. Then turned the oven off and let them sit for awhile to finish. Thank you so much for this recipe, these are even better than store bought, SO much cheaper and guilt free!
Patricia
0Can you dry and sweeten ginger this same way?
Wholesome Yum A
0Hi Patricia, I have not tried this, but let me know how it goes if you do!
MJ
0How would I make a Orange Flavor to this recipe?
Maya | Wholesome Yum
1Hi MJ, The easiest way would be to replace Besti with orange sugar-free honey substitute, or you could try adding orange extract.
Cat
0Hi, good idea! Do I still need the oil, and how much honey substitute? Thank you!
Maya | Wholesome Yum
0Hi Cat, Yes, you need the oil. I would use the same amount of sugar-free honey as you would Besti, but see my tips above about sweetener to taste.
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.
Belinda
0If you found them too tart, maybe try adding a pinch of salt. Salt will balance and help neutralize tart/sour flavors.
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?
Maya | Wholesome Yum
0Hi Dawn, It should work in a dehydrator, I just don’t have an exact time for you. Let me know how it goes if you try it!
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?
Maya | Wholesome Yum
0Hi Francy, It could be that your cranberries were less ripe and so extra tart, but also, if you had to pop most of the berries, I would leave them in the water a bit longer. I’ve added some tips to the post above for adjusting the sweetness.
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?
Maya | Wholesome Yum
0Hi Sandi, You can get my Besti powdered sweetener here, it’s available!
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.
Maya | Wholesome Yum
0Hi Susan, Sorry, I don’t recommend erythritol for dried cranberries, because it will crystallize. You can use pure Wholesome Yum Allulose, you’d just need 1/3 more than the recipe calls for — or just keep it simple and double it. 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 Wholesome Yum Allulose rather than the blend with monk fruit?
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?
Maya | Wholesome Yum
0Hi Julie, You could try concentrated pure stevia or pure monk fruit (without any erythritol in the ingredient list), but the results are more likely to be bitter and you’d need much less, like a few drops.
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!
Maya | Wholesome Yum
0Hi Patricia, The oil prevents the dried cranberries from turning out overly dry and brittle, and from burning. 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.
Diane Litwiler
0I cut them all in half & there was no popping.
Wholesome Yum M
0Hi Lindy, I would not skip the hot water process, as it helps to soften the cranberries to give them the right final texture.
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.
Maya | Wholesome Yum
0Hi Judy, Yes, just omit the sweetener if making them unsweetened. I would still add the oil.
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?
Maya | Wholesome Yum
0Hi Scott, I’m not totally sure, but if it’s erythritol-based, it will crystallize.
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.
Beverly
0Can you use Coconut oil instead of avocado oil?
Wholesome Yum D
0Hi Beverly, Yes, you can use coconut oil.
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?
Julie
0I make cranberry powder with unsweetened cranberry puree that I dehydrate then powder in a coffee grinder.
Wholesome Yum A
0Hi LC, I’ve never tried that. Let me know if you find a good way of doing it!
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.