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Jar of dehydrated cranberries with jute string tied around it.
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5 from 1 vote

How to Dry Cranberries

How to make sweetened dried cranberries using fresh, whole cranberries.
Prep Time10 mins
Cook Time5 mins
Dehydrating TIme8 hrs
Course: Appetizer
Cuisine: American
Keyword: dried cranberries, how to dry cranberries
Servings: 10 servings
Calories: 51kcal
Author: Erin
Cost: $1.90


  • Oven or Food Dehydrator
  • parchment paper
  • Sauce pan or microwave safe bowl


  • 8 ounces whole cranberries
  • 1 cup sugar (note, you will be draining most of this off)
  • 2 cups water


  • Combine the water and sugar in a sauce pan and heat on medium high heat until almost simmering, stirring occasionally.
    A copper sauce pan with sugar and water in it.
  • Pour over rinsed, dry cranberries in a heat safe bowl, stir.
    Stainless steel bowl filled with cranberries and water.
  • Allow cranberries to steep for 10-20 minutes until sides split. Pierce any unsplit cranberries with a sharp knife.
    Cranberries with splits in them floating in water in a metal bowl.
  • 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.
    Whole cranberries covered in sugar water on parchment paper lined baking sheet.
  • 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).
    Dried cranberries on brown parchment paper.
  • 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. 


Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg