How to make your own dried cranberries at home. An easy recipe for sugar free dried cranberries with your favorite low carb sweetener. Make them in the oven or in a dehydrator.
This dried cranberries recipe has been on my blog since a gazillion years. Or, to be more precise, since November of 2012, which really amounts to the same thing. But it was combined with another post all about stocking your low carb pantry and I decided it needed its own stand alone post to make it easier to find.
I’ve been making these sugar free dried cranberries almost every year since. It’s not easy to find this popular snack without huge amounts of added sugar. Even ones that claim no added sugar use things like apple juice to sweeten them. So I started making my own dried cranberries at home with my own sweeteners and I’ve learned a lot of good tricks about how to do it right.
And there are so many delicious ways to use them, be sure to check out all of the keto recipes below!
Making Sugar Free Dried Cranberries at Home
Cranberries are pretty tart on their own – I’d almost go as far to say that they are unpalatable. So I’d suggest sweetening them with something but you can use any sweetener you like best. I usually use 1/2 cup confectioner’s Swerve but you can increase the sweetener if you like them sweeter. A powdered or liquid sweetener is going to work best because granular varieties will be gritty.
You can make unsweetened dried cranberries as well. Once they are added to other recipes, you won’t notice the tartness as much.
You can make this recipe in the oven or in a dehydrator. It works well both ways. For several years I made them in the oven at a low temperature. But my husband bought me a dehydrator a few years ago and I’ve also made them that way. The oven method is actually faster, as a dehydrator needs to run for 8 hours or so. But using an oven also uses significantly more energy. Your choice!
You don’t need to boil them or any such thing. I used to do that but I found that they got quite mushy and it was hard to separate out the individual cranberries. It was a reader who suggested chopping them in half, and I once I tried it, I realized it worked perfectly. Simply cut each berry in half so that the moisture can escape more easily. Don’t try to do whole berries, as the tough skin of cranberries means they won’t lose moisture fast enough.
Simply toss the halved cranberries with the sweetener and oil until they are all well coated. Don’t skip the oil or your dried cranberries will be tough and crispy. They get a little crispy as it is but the oil makes a huge difference.
Store the cranberries in an airtight container. If they are well dried out, you can keep them on the counter for a few weeks. If they still have some moisture to them, they are best kept in the fridge.
That’s it, friends. See how easy it is to make dried cranberries at home?
Where can you buy unsweetened dried cranberries?
Now if you’d prefer to buy unsweetened dried cranberries, there are actually a few brands out there. Back when I started making my own, there were none. Zero, Zip, Zilch. Nada! But I guess times have changed and the demand is there so a few companies make them now and you can get them on Amazon. That’s the only place I’ve seen them thus far.
I’ve purchased these ones from Shoreline Fruits before but they come in a huge 1 pound bag. I recommend sharing with a friend!
I haven’t tried these ones from Honestly Cranberry but some of my readers have ordered them and liked them.
How to use your sugar free dried cranberries
Now that you made a big batch of dried cranberries, you need keto recipes to use them. Not to worry, I have plenty of ideas for you…
Low Carb Cranberry Muffins – this recipe uses fresh cranberries but it’s really good with the dried ones too!
Cranberry Ginger Butter Cookies
Make your own sugar free dried cranberries at home! Perfect for holiday baking or anytime you want a healthy low carb sweet treat.
- 1 12 oz package fresh cranberries
- 1/2 cup powdered Swerve Sweetener (more if you like them sweeter)
- 2 tbsp avocado oil
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Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
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Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until they pop because cutting them is easier and not nearly as messy!).
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Spread on prepared baking pan and separate each individual berry as best you can.
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Place baking sheet in oven and let dry, 3 hours or longer.
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Remove, let cool and transfer to an airtight container. Store in refrigerator.
Makes 8 servings. Each serving has 5.1 g of carbs and 2.2 g of fiber. Total NET CARBS = 2.9 g.
Paul Stevens says
For your European readers, I recommend these Latvian unsweetened whole organic dried cranberries: https://www.amazon.co.uk/Organic-Dried-Cranberries-Whole-2-05lb/dp/B00A571GCE/ref=sr_1_fkmr0_4_a_it?ie=UTF8&qid=1541947094&sr=8-4-fkmr0&keywords=organic+dried+unsweetened+cranberries
They are not really tart either but being a bit pricey, I’m going to give your method a try whilst fresh cranberries are available in UK shops in the run up to Christmas.
Carolyn says
Thanks!
Dorothy says
Previously you said to use a neutral oil like grape seed now it’s avocado. Why the change up?
Carolyn says
Because I’ve learned that grapeseed is highly processed. Avocado oil is also very neutral in flavor. You can use what you like here.
Paula says
I recently heard that too, that Grape Seed Oil is highly processed yet it was touted as being so healthy for you for years. I had being duped!!
Erica B says
I agree with Carolyn, avocado oil is neutral and clean-tasting. Highly recommended! Excepting what’s used in restaurant food, we’ve pretty much eliminated industrially refined seed oils (grape seed, canola, soybean, etc) from our diet. It only took a couple months of avoidance to notice and develop a disdain for the overcooked, rancid flavor of commodity oils.
Pam Walker says
Thanks for this great idea! I’ve got a lot of cranberries on hand and I was looking for ways to use them. Do you think these would freeze well?
Carolyn says
Yes they should freeze just fine!
Toni says
I buy so many bags of dried cranberries all year long. I never imagined being able to make them myself AND with a lower sugar content. Definitely will be saving and using this!
Christy Tonn Westbrook says
What about the bags of frozen cranberries I have left from last Christmas? Can I use those?
Carolyn says
Absolutely! Thaw and chop!
Annette Mahoney says
How long and what temp for a dehydrator
Carolyn says
Depends on your dehydrator. Mine was on a fruit setting (135 I think?) and it took 6 to 8 hours.
Annette Mahoney says
THANK YOU
Lynn Kirouac says
When using a dehydrator when do you add the avocado oil and sweetener, before or after?
Carolyn says
Before!
Carolyn Kelly says
Is it possible to prepare this using a slow cooker?
Carolyn says
No, there is much too much moisture in a slow cooker.
Sarah G says
Just yesterday I was thinking I wanted to make these again! I had made your recipe for these dried cranberries when you originally posted it. I had wanted to add them to my baking for Thanksgiving but they were so delicious I ate them all! I will try more self-control this time around.
Thanks!
Claire Brazeau says
Just double the recipe then you can eat some too‼️
Sabrina says
What a great seasonal snack! I love when my kids grab for healthy snacks and this looks right up their alley!
Erin | Dinners,Dishes and Dessert says
I love that this is sugar-free! I will definitely try this!
Katerina @ diethood .com says
These look perfect!! A must try!!
Cheryl says
what a great way to use up the extra cranberries i have!
Erica B says
Hi Carolyn, looking forward to making these as soon as I pick up some cranberries. So, cutting the berries in half is necessary because the intact berry skin doesn’t allow moisture to escape, right? Have you considered leaving the berries whole and piercing with a fork or scoring with a knife? Any thoughts on how it might work? Would almost certainly take longer in the oven, I’m sure. I wonder if it would make them a bit less dry? Thanks for your input.
Carolyn says
You could probably do that but they will take a lot longer to dry out properly.
Erica B says
I made a batch of these last week, and I did end up poking each cranberry with a fork. After an hour or two in the oven, I flattened them slightly to speed up the process. They did take significantly longer in the oven, but I liked the whole cranberries. They turned out great! Mostly dry, but still soft and chewy. The oil helped keep them moist, and the sweetener clung to the berries and dissolved nicely. They’re not as sweet as sugar-sweetened cranberries, but good nonetheless. They’re nice as a snack, and go so well in Carolyn’s fantastic leftover turkey salad. I plan to make more. Thanks, Carolyn!
Carolyn says
Good to know!
Kate says
I have found that after mixing the whole berries with the sweetener and oil, if you take them out of the oven after 10 or 15 minutes, they are soft enough to break open with a fork or back of a spoon. Then just put them back in the oven to finish. Takes literally about one minute to do a whole bag. Beats cutting each berry in half and you end up with whole berries like the commercial ones.
Carolyn says
That’s a great tip, thanks.
MJ says
At what temperature do you set the dehydrator when drying for 8 hours?
Nancy says
Thank you! In the oven now. Then on to your fantastic recipes!
Gail says
Note for people on WW Freestyle: 1 point per serving.
Thank you so much! Want to try this.
angie russell says
Do you thing I could run the whole cranberry thru the food processor w a slicing blade vs slicing them in half?
Carolyn says
I really don’t know, I haven’t ever tried that.
Julia says
That is what I do. Works very well.
Anita says
I used my food processor with the S blade. 4-5 pulses did a 12 ounces of berries easily. With arthritic hands, cutting each one was difficult.
Claire Brazeau says
Let us know how this works please. I use mine in store bought supper slaw with pumpkin seeds.
June says
I’ve dried 5 bags so far it’s hard to find cranberries when it’s not the holiday season ina small town. Love being able to have sugar free cranberries. Made myself a rack and now able to cut the berries quickly and not stain my hands. Made a cranberry cobbler and cranberry muffins. Both very good. Going for scones next.
SG says
Quick question, why do they need to be stored in the refrigerator if they are dried?
Carolyn says
Depends on how much moisture is left. If you get them really dry, they are fine in the jar for a few weeks.
SG says
Thank-you! They’re delicious and getting baked into bread tonight. Happy Thanksgiving!
Julie says
Colossal waste of sweetener, at least when made in a dehydrator. Perhaps it is better in the oven. So much flakes off. Unlikely to make again. Erythritol is too costly for this.
Claire Brazeau says
Did you powder your sugar❓ That might help.
1/2 cup powdered Swerve Sweetener (more if you like them sweeter)
Dee Gee Johnson says
Thanks once again! I’ve already used these in several recipes.
Carolyn says
Glad to hear it!
Rosie DiFrancesco says
These taste great but I think I cooked for a bit too long. Is there a way to soften them up a little?
Carolyn says
Sure, add a little warm water (tbsp or two) and let them soak.
Judy says
Or soak the cranberries in orange juice for about 15 minutes to soften.
Lisa says
I’m trying these for the second time tonite. The first time, I mistakenly mixed the oil and sweetener in the bowl first-
then added the berries. What a goopy mess trying to get it evenly on the cut cranberries! :()
So, this time, I put the cranberries in the bowl first, added the oil and stirred it till all the berries were coated, then added the confectioner Swerve. MUCH better and evenly coated. Hope this helps anyone!
Carolyn says
Thanks for the feedback!
Candace says
I have made these a few times with the old recipe. I’m looking forward to using the new tips and tricks. Have you tried making these with BochaSweet?
Carolyn says
I haven’t yet. Since it’s pretty granular, it might be hard to get it to dissolve when you mix it in. Not sure!
Ann says
Hi, quick question. How do you know if they are dry? I have some in the oven now but they still look a little wet. Thanks for your yummy recipes!
Carolyn says
They simply feel dry to the touch, despite having oil on them.
Regan says
Could I make these without any sweetener at all if I just want very tart cranberries? Does the sugar change the way the cranberries dehydrate?
Carolyn says
It should be fine.
Lisa says
I made these todsy in my dehydrator & they are so yummy! Could you tell me why the confectioners swerve crystallized on them? Followed all directions..
Carolyn says
Hi Lisa…. it always does. That’s really the nature of eryrthritol. But when they are added to recipes, it goes away again.
Judy says
Thank you so much for your recipe!!! I made a half bag to test it. I haven’t eaten any yet, but I am relieved this recipe doesn’t calling for boiling water and using xanathan gum in a blender, like another website. I burned my hand then! Almost had an explosion in my Ninja blender
i baked these for 3 hours then let them sit in the oven with the door propped open I might cut back on the Swerve next time So much was left over
Carolyn says
Excellent!
Heather Stephens says
Is there another oil that could be used instead of avocado oil? What about melted refined coconut oil? That is basically all I use.
Carolyn says
Sure, that works great.
Amanda Grimes says
Thanks Carolyn! These are now a tradition to make each fall, I love them! I add them to a fall nut mixture with walnuts, pepitas and dried coconut! Also good in scones and keto granola!
I was wondering if you ever stir them once or twice during the baking time?
Carolyn says
Sounds delicious. I guess you could stir them although I am not sure it helps much.
Judy says
What temperature did you use when you baked in the oven? How long did you bake the cranberries? What other sweetners can be used? Will the taste change if canola oil is used?
Carolyn says
200F is fine and you bake them until they are dry. It’s several hours at least. I made this recipe with Swerve and avocado oil, you will need to experiment if you want substitutes.
Eileen Ritchie says
Hi Carolyn. Going to make these tomorrow, but you say “prepared pan” does this mean parchment or just spread on a plain cookie sheet? Made your “Everything but the Bagel” scones yesterday…terrific toasted this morning! Thanks always.
Carolyn says
See step 1 in the instructions!
Lorelei says
I made them….I think I left them in the oven a little too long….is there any saving them….or should I do them all over again? I’m making cranberry bliss bars, would it change the taste if I use fresh cranberries?
Carolyn says
You can probably still use them unless they are totally burnt. They get on the crispy side but become soft again when added to baked goods.
Kim says
What would be the equivalent if using liquid sweetener??
Carolyn says
I don’t know, you will need to check your sweetener. Swerve measures like sugar.
meredith says
these are fantabulous. i could scarf them down by the handful 🙂
used olive oil and baked them on parchment paper for about two hours and they’re perfect. THANK YOU!
Carolyn says
Glad to hear it!
Cheryl says
I love everything cranberry! Cutting each cranberry in half was a true labor of love but so worth it. These turned out great. So excited to start using them in your holiday recipes!
Carolyn says
Definitely worth it!
Lynnita says
These have been in the oven 3hrs at 200 degrees. They r quite juicy.. recommendations…please
Carolyn says
Did you cut them in half?
Lynnita says
Yes
Deborah says
Has anyone tried to make these in the Instant Pot Vortex Plus on dehydrate setting? Any luck? There is virtually no information to support the dehydrate setting on the IP website. Time/temperature would be appreciated.
Karen says
I have a cutting board that has a shallow channel around the edge. I just lined up the berries in that channel and then ran the knife down the row. I did need to use my other hand to hold the berries as I cut them but it was still much faster and easier way to halve them. I followed the recipe exactly and they turned out great. They are a bit more tart than the store-bought less-sugar craisens. If you like them that sweet then add a bit more sweetener. I had to leave them in the oven for 4 hours because they still seemed too wet after 3 hours.
Joyce McGlaun says
I am so thankful to find your blog!!!! I was diagnosed with pre-diabetes 5 months ago and told my doctor I wanted to control this with diet and no meds. She gave me a book by Dr. Jason Jung, The Diabetes Code, and I read it that night and totally changed my diet beginning the following day. The diet he recommends is basically a keto diet. I found your blog tonight as I was searching for recipes that both my family and I could enjoy. I’ve been reading your recipes and comments for over two hours. Thank you so much. Can’t wait to try some of them.
Carolyn says
So glad you found me! 🙂
Nancy says
What a totally awesome doctor!
Robin says
I have done this recipe cutting them in half. What happens if I leave them whole?
Corinne says
Made these last night – amazing. Like candy, without the simple sugars. Thank you!
Lynnita says
I love these dried crans and use them in my biscottis, a must with my coffee. Would this recipe work with blueberries?
TY,
Lynnita
Rita says
Excellent recipe. I use frozen cranberries, thaw them, and “pop” them with the bottom of a jar or cup. Wasn’t messy, can do several at a time. It’s kind of therapeutic in a weird way 😁.
Cat says
Genius! I’m totally going to use this popping method!