How to Dry Cranberries

5 from 5 votes

How to make sweetened dried cranberries using fresh, whole cranberries.

Prep Time5

Cook Time20

Dehydrating TIme10

Course: Appetizer

Cuisine: American

Keyword: dried cranberries, how to dry cranberries

Servings: servings

Calories: 51kcal

Author: Erin

Cost: $1.90

Combine the water and sugar in a sauce pan and heat on medium high heat until almost simmering, stirring occasionally.
Pour over rinsed, dry cranberries in a heat safe bowl, stir.
Allow cranberries to steep for 10-20 minutes until sides split. Pierce any unsplit cranberries with a sharp knife.
Drain, or remove steeped cranberries with a slotted spoon and arrange on prepared baking tray lined with parchment paper and cooling rack, or food dehydrator tray.
Dehydrate in oven or food dehydrator at 135 degrees for 8-10 hours, or lowest setting of oven with door cracked (if over 150 degrees).
Cranberries are done when no moisture remains when they are pulled apart.
Store covered in the pantry or fridge in a tightly sealed glass jar, shaking twice a day for one week to "condition" the cranberries. If condensation or moisture appears on the sides of the container, they aren't full dry and need to be dried further.
Store in pantry or fridge for up to 1 year.

Sugar amount can be adjusted up or down to taste.
If using the oven method, and the oven doesn't go below 150 degrees, crack the oven door.
Condition the cranberries when done, by storing in a tightly sealed jar, shaking twice a day for a week. If condensation or moisture appears on the sides of the container, they are not dry, and the must be removed and let to dehydrate for another hour or two until fully dehydrated.
Once dry, store in the pantry for up to one year, or the fridge for 18 months.