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Learn how to dry cranberries at home that are oil-free and sugar-free. Perfect for holiday baking, salads, and using in place of raisins.
Cranberries are a favorite during the holiday season. And, dried cranberries are even more popular. They’re used in salads, baked goods, stuffing recipes, and even tossed in with roasted veggies. Sadly, almost all store-bought brands are loaded with oil and tons of sugar. So, any health benefit they would otherwise provide is pretty much negated.
But, making your own dried cranberries is simple and much healthier. The most obvious way is using a food dehydrator. But, it’s safe to say many of us don’t own one. So, I’m going to show you how to make these little beauties in your oven.
FYI, these dried cranberries are not as sweet as the ones you would buy at the store. Those are saturated in sugar. This recipe still packs a bit of a sour punch even with the maple syrup. But, you won’t notice the tartness near as much once you add them to other recipes. And, they pair perfectly with Maple Roasted Pecans!
Table of Contents
How To Make Dried Cranberries
All you need are 2 simple ingredients – fresh cranberries and maple syrup. And, a little bit of patience. The beauty of this recipe is the “set it and forget it” element.
You simply slice the cranberries in half, toss them into a mixing bowl, and cover them with a little maple syrup. Then, just spread everything out on a baking sheet lined with parchment paper and let them dry in the oven for a few hours.
You may notice other recipes use boiling as a method to soften the cranberries before drying them. But, that’s completely unnecessary. I’ve found they get all mushy and make it hard to separate the individual berries. And, DON’T TRY AND DRY WHOLE CRANBERRIES. The skins are too tough.
And, that’s how to dehydrate cranberries at home.
How To Use Dried Cranberries
There are lots of great ways to incorporate dried cranberries. Simply toss them into sweet and savory recipes for added texture and flavor. Check out these suggestions…
- Vegan Blueberry Muffins: add a handful of cranberries to these muffins or replace the blueberries altogether.
- Vegan French Toast Casserole: perfect for topping sweet treats.
- Holiday Roasted Vegetables: toss them in for added flavor and texture.
- Vegan Wild Rice Stuffing
- Roasted Brussels Sprouts: the pecans are great in this dish too.
How Do I Store Dried Cranberries?
Dried cranberries can be kept in the pantry for up to 4 weeks.Be sure and store them in a clean mason jar with a lid.
You can store dried cranberries in the fridge for up to 6 months. All you need to do is place them in a sealable plastic container or mason jar with a lid. Place the cranberries in a freezer-safe container and you can store them for up to a year in the freezer.
Can I Use A Food Dehydrator?
Yes! This step-by-step tutorial from from The Spruce Eats is excellent.
More Vegan Holiday Recipes
- The Best Vegan Pumpkin Pie
- Vegan Holiday Roast
- Classic Cranberry Sauce
- Vegan Creamed Corn
- Ultimate Vegan Mashed Potatoes
- Easy Vegan Gravy
How To Dry Cranberries (Oil-Free)
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Learn how to dry cranberries at home that are oil-free and sugar-free. Perfect for holiday baking, salads, and using in place of raisins.
- Author: Shane Martin
- Prep Time: 10 mins.
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 16 servings 1x
- Category: How To
- Method: Oven
- Cuisine: Vegan
- Diet: Vegan
Instructions
- Preheat your oven to 170˚F and line a rimmed baking sheet with parchment paper.
- Cut the cranberries in half, add to a mixing bowl, and toss with the maple syrup. Then, spread them on the baking sheet and separate each individual cranberry as best you can. But, don’t agonize endlessly over this part of the process.
- Place the baking sheet in the oven and dry for 2-4 hours or longer depending on the oven.
- Remove from the oven and let completely cool. You won’t be able to tell if the cranberries are completely dehydrated until they’ve cooled down.
- Once the cranberries have cooled store them in a jar or airtight container in a cool, dark place.
Notes
These dried cranberries can be placed in a freezer-safe container andstored for up to a year in the freezer.
Dried cranberries can be kept in the pantry for up to4 weeks.Be sure and store them in a clean mason jar with a lid.
You can place the dried cranberries in a sealable plastic container or mason jar andstore them in the fridge for up to 6 months.
Nutrition
- Serving Size:
- Calories: 58
- Sugar: 10.7 g
- Sodium: 2.6 mg
- Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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Reader Interactions
Comments
Cathy EvansCan these be Air Fryed?
Reply
- Shane Martin
Hi, Cathy, honestly I’m not sure because I’ve never tried it but I’m sure there’s a way to accomplish said task:)
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- Heather
Has anyone tried drying the cranberries without the added maple syrup? I am trying to eliminate most added sugars from my diet due to chronic inflammation.
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- Melanie
I’ve been using this recipe for a while and I’m completely thrilled to make my own dried cranberries with less sugar. I use half of the recommended maple syrup and find they’re sweet enough for me.
They always take a lot longer than 2-4 hours to dry in my oven; I have no idea why. I was once very annoyed at how long they were taking and left them in for a really long time. They turned out crunchy and are like a sweet candy! I like to eat them as a snack.
Thanks SO much for this recipe, Shane!Reply
- Kim Blower
I haven’t made this recipe yet but I plan to soon. I do have a question, how will I know when they’re actually dried enough? Thanks!
There was a question about how to cut the berries up quickly. If anyone has seen how they take two plastic lids and cut cherry tomatoes I think that might work. You just put the berries on the one lid, put the other on top and slice across through the center. I’m going to try it when I make mine.Reply
- Shane Martin
Hi, Kim! If you follow the cooking time t they will get dry enough. Ultimately, it’s simple about look and feel.
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- Jackie Seal
So delicious! I made some yesterday. I will say it took all day in my oven at 200 degrees. But they are super delicious, not too sweet and a beautiful bright red! Thank you Shane!
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- CCR
So excited to try this recipe! One silly question…do I leave the oven on for the entire time or only preheat to desired heat and turn it off?
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- Shane Martin
You leave it on:)
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- Trish
Boy I wish I’d seen this recipe last year. Needed cranberries and could not find any without oil, not even in Wholefoods. Will be making this for sure this holiday season. I hate the dried cranberries you but at the store. Way too sweet. I’m excited to try this. Thank you!!!!
Reply
- Shane Martin
Thanks, Trish! I hope you enjoy them.
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- Paulette
Hi, Shane! Cooking these as I type! Should have planned my timing better as it looks like at least four hours or more plus cooling. I’m going to be up late tonight! Question for you…I’m thinking of adding some orange zest for additional interest next time. Any thoughts?
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- Liz
I am also making this recipe as we speak. My husband is highly allergic to sunflower oil/sunflower seed oil and it is in most dried cranberries. One of his favorite Christmas cookies is citrus cranberry shortbread and I can not let him be disappointed. I would also love to know if you can add orange zest. I am pretty sure you could and it would be great for my cookies since that is one of the ingredients. If you try it please let us know how it turns out for you!
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- Shane Martin
You can totally do that! Merry Christmas and let me know how it turns out. Blessings.
Reply
- Shane Martin
It think it’s a great idea! It’s really up to you:)
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- Sue Ann
It took a long time to cut all the cranberries in two, but it was worth it. I’m going to buy more cranberries while they’re available, dry them, and freeze to use throughout the year. I followed your recipe, but used the dehydrator function in my Breville Smart Oven instead of the regular oven. I left them in for 4 hours and they are fabulous.
– Do you have a method for cutting them in two quickly? I used kitchen shears.Reply
- Shane Martin
Hi, Sue Ann. The only way I can do them quickly is to add more hands when I get my kids involved.
Reply
- Shane Martin
Hi, Mary! Date paste would not work as it would be too thick, coat the cranberries, and it would more than likely burn or melt around the cranberrie. You could use date syrup.
Reply
- Shane Martin
Simple, healthy, and delicious!
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- Tash
Hi Shane do you think this recipe would work with frozen cranberries, we don’t get fresh ones where I am from.
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- Shane Martin
I’ve never tried it, but it’s possible. Let them completely thaw then follow the recipe as written.
Reply
- Tom
Yes! This is what I need. Thanks, Shane.
Reply
- Shane Martin
Excellent. Long process, but worth it the 3 times a year I eat cranberries. LOL!
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