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.
- (2) 12-ounce bags fresh cranberries
- 3/4 cup maple syrup (use more if you wish)
- 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.
These dried cranberries can be placed in a freezer-safe container and stored for up to a year in the freezer.
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 place the dried cranberries in a sealable plastic container or mason jar and store them in the fridge for up to 6 months.
Keywords: how to dry cranberries, how to dehydrate cranberries, dried cranberries