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.
Anna Wisner says
They’re in the oven now. I read your recipe twice, and BOTH times I missed the “12 ounces” amount of cranberries, so I came home from the store, and since I knew I had to halve them, got to work. Only after working and working and working to get through the berries did it dawn on me to check the recipe again, and omg, I think I am going to have quite a bit of dried cranberries for the holidays! However, I will be sure to use them. So, I guess I front loaded the work on this recipe. I think I need new contacts or something! But thank you for laying it out so nicely.
Zuly says
Freeze them when they are done for future recipes. I have 2 – 12 oz bags in the oven right now, yum. I love them in her Cauli Pilaf too. They freeze nicely!
Christine says
Would coconut oil be okay to use? I love coconut flavor and don’t mind at all if they are tinged with coconut flavor.
Carolyn says
Absolutely!
Trudy says
Is there a reason you have to cut in half and not just pierce them before baking?
Carolyn says
They dry faster and more evenly!
JudyC says
I also keep these in a container in the freezer and use as needed. They last the entire year this way.
Carolyn says
So do I!!!
Kathy says
im making unsweetened dried cranberries for the birds for the first time,,, should i use the confectioners type of sugar since its more of a fine powder instead of the regular? ive never used this type of sweetener before ,,, its safe for the birds?
Carolyn says
You’re making it for birds? If so… I wouldn’t be using any sweetener at all.
Cheryl Hughes says
Hi Carolyn,
I love cranberry orange biscotti and muffins. Since I was unable to find cranberries to try your recipe, I purchased a bag of unsweetened cranberries from Cherry Orchard. While they were beautiful and very fresh, they were as you said almost unpalatable. I tried boiling them by cooking them with a small amount of water and allulose and then straining them. I could make cranberry sauce that way but not biscotti. I’d be grateful for any suggestions that you might have. I’m anxious to try making your biscotti recipe before next year 🙂 I so appreciate your blog. In the past, I haven’t been able to remain on a keto diet for more than a week.
Thank you,
Cheryl
Cheryl Hughes says
Since they don’t have cranberries in the store now, I ordered one tha large bag that you recommended.
Shirley says
Hi, I just found your site and am so happy. I have been using the 50% less sugar dried cranberries in recipes and love them, but still more sugar than I would like. Want to make your dried cranberries in the oven, but what do you use after holiday time when you can’t find fresh cranberries anymore? I have read in comments that you can’t use the frozen/fresh because they turn out mushy, but a couple of the comments said you could use the frozen if you mash them instead. Am afraid to try this as I don’t want to waste the frozen cranberries or my time. Thanks so much and am looking forward to trying a lot of your recipes!
Carolyn says
You can try frozen but I can’t guarantee the results.
Josie Poland says
I made 2 packages today. They are delicious. Can’t wait to use on a recipe. I only paid 99 cents gor the berries. So much less expensive.
Carolyn says
Excellent!
Shirley says
Hi Josie, where did you find fresh cranberries at this time of year? Thanks.
Wendy says
I love these! I’ve made them many times and keep them frozen for future use. They come out perfectly. I use a dehydrator and make them in large batches.
Annemarie says
Quick question: I’m allergic to avocado so I’m always hesitant to try avocado oil. Is there another oil I could use?
Carolyn says
Any oil will do. Try melted coconut oil.
Marguerite Lindemann says
I loved it as I love cranberries and am diabetic. 3 house wasn’t enough time in my oven. I ended up leaving them for 6 hours. I used these for a low-carb cheese ball and in a low-carb stuffing. Also for snaking and on top of a salad.
Carolyn says
Yes, I am finding that many folks need to keep them in longer. Possibly depends on the brand of berries?
Laura Gill says
The first time I made these was a disaster!
Well that was becauseI used frozen cranberries, please don’t do that…
I licked my wounds and waited couple of weeks and decided to give this recipe another chance. Well let me say, first of all I purchased fresh cranberries and repeated the recipe. WOW!!! my cranberries came out fabulous. It took much longer than 3 hrs., actually in my oven on 200 degrees it was 5 hrs. Well worth it!
I’m ready for my favorite holiday recipes. Thank you Carolyn! You are truly my new favorite Keto inspiration, what a vision! Merry Baking to all
Susan says
I would love to know the temperature you use for drying cranberries in a dehydrator, since I have one, and using it would leave my oven free for other things. Thank you!
Carolyn says
It depends on your dehydrator. Mine says 125 to 135 for berries.
Susan says
Thank you! I’ll check my book.
Amy says
I’m wondering if these can be frozen after drying?
Carolyn says
Absolutely!
Dora says
I just went and checked the settings for my dehydrator for this.
Place cranberries in a single layer on Excalibur Dehydrator tray lined with parchment paper to prevent staining.
Dry cranberries at 135°F for 20-24 hours or until dry.
Julie says
Have you tried making these with liquid allulose?
Carolyn says
Not with liquid, no. But I did them just this past weekend and used half Swerve and half granular allulose and they were really good. No re-crystallization!
MPG says
This didn’t work. I went through all the prep work, followed the directions precisely, and then after 3 hours, the cranberries were not even close to being dry. The oven tray with the parchment paper was full of juice. I checked the oven temp with a thermometer to make sure, and it was exactly 200 degrees. So then I tried turning up the heat, and the cranberries immediately burned. I will not be wasting any more fruit attempting this.
Carolyn says
I am sorry it didn’t work for you but it absolutely does work because I just made them again this weekend. 🙂
Cindy says
Hi,
The cooking time was also not enough for me so I let the cranberries for another hour still at 200°. They still weren’t as I expected.
But I had to cook dinner (Keto lasagna stuffed peppers). So after the dinner was cooked I putted the cranberries again in the oven (not turn on, just the warmth of the previous preparation) until the oven was cold again.
And OMG! The cranberries are crispy without being too hard and I cannot stop to go to the kitchen to eat a few ????
So don’t give up ????
Carolyn says
It’s so hard to judge ovens… they seem to vary so wildly. Also the moisture content of the original cranberries varies as well. 🙂 Glad they worked out!
Wendy says
Can I use a different oil?
Carolyn says
Yes but you want a neutral flavor.
Sherry says
How long do you dry in a dehydrator? Do you put them on the fruit leather rack?
Thanks…have them in the dehydrator now!
Carolyn says
Depends on your dehydrator but I usually set mine so it’s running overnight.