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.
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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.
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
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!
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.
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.
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.
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.