It’s easy to make your own dried cranberries with no added sugar! Make them in the oven or a dehydrator, and use them in your favorite keto treats.
This tutorial on how to dry cranberries 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.
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.
So I started making my own dried cranberries with alternative sweeteners. Turns out that it’s remarkably easy! I make several batches every fall and use them in all sorts of delicious recipes, like Keto Christmas Cookies.
You’ve got to try this!
Cranberries are extremely tart on their own. I’d almost go as far to say that they are unpalatable, which is why you rarely see unsweetened dried cranberries.
But you can use almost any sweetener to make them keto friendly. I like to use a combination of Swerve Confectioners and allulose, as I find this gives the best flavor while reducing any grittiness.
I discovered that the berries turn out much better if you also use a little oil. Otherwise, they tend to become crisp as they dry out, rather than soft and chewy.
You can dry cranberries in the oven or in a dehydrator, and it works well both ways. The oven method is quite a bit faster, as a dehydrator needs to run for at least 8 hours. But using an oven also uses more energy, so it’s up to you!
Ingredients you need
- Fresh cranberries: Choose cranberries that aren’t damaged or old as this affects the quality of your dried cranberries. Frozen cranberries tend to release a lot more juice as they dry, so it takes longer to dry them out properly.
- Sweetener: You have a lot of choice for sweetening the berries, but I do recommend using powdered sweeteners where possible. I found that a combination of erythritol and allulose works really well. Some of my readers also use BochaSweet. See more information in the Expert Tips section.
- Avocado oil: 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. You can also use extra virgin olive oil, coconut oil, or any other neutral tasting oil.
Step-by-step directions
1. Cut the cranberries in half and toss in a bowl with sweeteners and oil.
2. Spread on a parchment-lined baking pan and separate each individual berry as best you can.
3. Place the baking sheet in a 200ºF oven and let dry, 3 hours or longer. Let them cool completely on the pan. Then transfer to an airtight container.
4. Store in the refrigerator for several months.
Dehydrator method: Prepare the berries as directed and spread out in a dehydrator. Set the dehydrator to 125ºF and 8 to 12 hours, or until the berries are dry to your liking.
Expert tips and FAQ
Sweetener Options: You can use almost any sweetener to make dried cranberries, but I recommend half Swerve Confectioners and half allulose for a few reasons. Erythritol sweeteners tend to crystallize during baking, and using some allulose helps offset this.
But allulose alone tends to make the berries brown too quickly. I tried this last year and ended up with something more like raisins than cranberries! Use powdered allulose for this recipe.
Cutting the berries: Whole cranberries have a firm exterior that doesn’t break down easily during baking. So cutting the berries in half allows them to dry out more quickly. This does take a little time but while save you time in the long run.
Keep your eyes on them! Every oven and every dehydrator is different so check them frequently.
This sugar free dried cranberry recipe has 5.2g of carbs and 2g of fiber per serving. That comes to 3.2g net carbs for a 3 tablespoon serving.
Store the dried 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. You can also freeze them for up one year.
How to use them
Now that you made a big batch of sugar free dried cranberries, you need keto recipes to use them. Not to worry, I have plenty of ideas for you!
How to Dry Cranberries
Ingredients
- 12 ounces fresh cranberries
- ⅓ cup Swerve Confectioners
- ⅓ cup allulose powdered version
- 2 tablespoon avocado oil or any neutral tasting oi.
Instructions
- Preheat the oven to 200ºF and line a rimmed baking sheet with parchment paper.
- Cut the cranberries in half and toss in a bowl with the sweeteners and oil. Spread on the prepared baking pan and separate each individual berry as best you can.
- Place in the oven and let dry 3 hours or longer. Let cool on the pan.
- Transfer to an airtight container. Store in refrigerator.
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!
Hells says
Just in case anyone unfamiliar with this amazing doctor reads your recommendation and wants to know how to control diabetes with diet the doctor mentioned above is Dr. Jason Fung. Absolutely worth watching his videos and reading about methods to improve poor medical outlook.
LeanneKen says
Hi Joyce, just wanted to let you know it is possible!! My hubby was diagnosed about a year and a half ago with type two diabetes and I told him I would do whatever I could to help and support him while he goes through this life changing event. I love Dr. Jason Fung’s books and I’ve been creating everything from snack to meals to desserts and beverages and everything in between as Keto. I think the first thing to realize is to reverse this you are going to spend A LOT MORE TIME in the kitchen! But you are worth the effort, for me it’s a labour of love. I want my hubby around for a long long time. So I started with planning meals and prepping on weekends is key for me. Also cleaning out all your non-Keto stuff is very important we have it to family. Also don’t bother with all the processed stuff labelled Keto it usually isn’t or the quantities are so ridiculously small to make it Keto when most people would just eat the whole bag anyway. It’s much more cost effective and so much better for you if you make everything yourself. The good news is for anything that you want to eat there is a Keto recipe out there for it! You don’t need any fancy Keto meal plan or anything you know yourself what you want to eat. Also If you are craving fries there is a Keto recipe for it! This website has been my saving grace!! I absolutely LOVE all the recipes I don’t think I’ve ever made something we didn’t like. I wish you much success, just know it is possible, you can do it!!
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.
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.
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
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!
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!
Shayna says
I made mine the same way but mine are super tart. How were yours?
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.
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.
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!
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.
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.
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!
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.
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.
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.
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!
Doni says
BochaSweet works great. Either use powdered or run the granular through a coffee grinder to make your own, very tasty with Bocha.
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!
Bev says
Thanks Lisa, that reallt helped me. I did the same as you and mixed the oil & sweetener first and it just didn’t seem right. Thankfully I hadn’t mixed with the berries yet, so did as you suggested and seems perfect. In the oven now on dehydrate setting. Will review when they are done. I think this tip should be added to the recipe as it wasn’t very clear. Excited to try them!
Now to look for a recipe with the sweetener and oil combined!
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.
Dee Gee Johnson says
Thanks once again! I’ve already used these in several recipes.
Carolyn says
Glad to hear it!
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)
Kate Queen says
The same thing happened to me using threw dehydrator. I used powdered swerve and followed your directions. The swerve flaked and didn’t stick to the berries as they shrank. Any tips?
Carolyn says
They will still be sweet, enough actually does get in there.