Cranberries undeniably make it feel like that lovely, cozy time of the year. The dried cranberries you find in stores are almost always loaded with refined sugars and sometimes unhealthy oils and preservatives. You can learn how to make dried cranberries that are healthy and naturally sweetened at home with just 3 easy-to-find ingredients.
How to Make Dried Cranberries
These homemade dried cranberries might not be as sweet as the ones you’re used to buying at the store (which are saturated in sugar), but I think their sweet-tart flavor is more complex and natural. You get the benefits of these fruits high in vitamin C, fiber, and antioxidants with this recipe.
What You Need
The best part about this recipe is that it only calls for 3 ingredients!
Fresh Cranberries– The fresher the cranberries, the better the result. Using old, wrinkly berries won’t give you the same bright, fresh flavor.
Sweetener– The sweetener we use here is maple syrup, but you can easily substitute it with honey. I’ve found that honey leaves them stickier than maple syrup, but they still taste great.
Oil– Using a healthy oil like coconut oil helps with the final chewy texture of the dried cranberries. Light olive oil or avocado oil are alternatives, but I find the best neutral flavor comes from coconut oil.
Instructions
You can use your oven or dehydrator to make these dried cranberries!
- Prepare your fresh cranberries by slicing them in half.
- Add them to a bowl with maple syrup and coconut oil and toss them to coat. Allow them to sit in the liquid for 1-4 hours, tossing them occasionally.
- Preheat the oven if using to between 175 and 210 degrees F.
- Use a slotted spoon to remove the cranberries from their bowl and distribute them on a parchment-lined baking tray or a lined dehydrator tray.
- Either place the trays in your dehydrator set to 135 degrees or place the trays in your preheated oven.
- Check your cranberries in the oven at 2 hours. They will likely take 2-4 hours to dry. Once they are dried, but still chewy, turn the oven off and leave the door propped open to allow them to cool completely. If using the dehydrator, they should take 10-14 hours to dry at 135 degrees. Check at around 8 hours and then every hour or 2 after.
- Once cooled, transfer your dried cranberries to an airtight container to store in the pantry, fridge, or freezer.
Storing & Using Dried Cranberries
Make sure to store your dried cranberries in an airtight container. They can keep in the pantry for 1-2 months if well-dried. I find the refrigerator to be the best storage option because they’ll last around 6 months and I can leave them a little chewier!
If you need them to last even longer, you can freeze them for up to a year.
Now for the fun part…
Dried cranberries are delicious as a snack by the handful, but they’re also ideal to add to many savory and sweet dishes.
Salads– They can turn a salad from dull to delicious; they work well in mixed green or kale salads. Try them alongside nuts and creamy cheeses.
Muffins– Orange cranberry or chocolate cranberry are two excellent flavors.
Chicken Salad– Dried cranberries compliment a creamy chicken salad well.
Cookies– Add some to your homemade cookies for festive flair.
Stuffing– Many classic stuffings count on dried cranberries for a bit of tart-sweetness.
Granola– I love mixing these into my homemade granola for added chewiness and a nice tart punch.
Rice Pilaf– This is a common side dish that uses dried cranberries.
Brussels Sprouts– Adding them to roasted veggies in general is a great use, and brussels sprouts are one of my favorite options. Toss some pecans in while you’re at it.
Other Baked Goods– Try adding them to seasonal brownies, biscotti, panettone, and more!
FAQs (Frequently Asked Questions)
You can, but I’ve found that they maintain their chewiness better with the oil. The oil also helps prevent them from sticking together.
You can, but they will be VERY tart. The flavor can work well in sweetened baked goods, but otherwise, I would suggest using some kind of sweetener in your dried cranberries.
Leaving the oven open helps create a texture that is still juicy on the inside but dried out on the outside. You won’t know the final texture of the cranberries until they are completely cool, so don’t wait for them to feel dried out to turn the oven off.
Some recipes suggest blanching your cranberries before dehydrating them. I have found that cutting them in half not only gives me the size of cranberry I want to use in many recipes but also speeds up the drying time. In either case, make sure your cranberries are opened before drying because the skin on cranberries is thick and won’t easily break down during dehydration.
You can! Either place them in the fridge overnight to defrost them or place them in a bowl of boiled water to be drained before continuing.
More Recipes Including Fruit
Eating fruit is a healthy way to satisfy that sweet tooth. There are other great recipes for keeping fruit at arms-length in your home.
Naturally Sweetened Dried Cranberries
Equipment
- dehydrator (optional)
Ingredients
- 12 oz fresh cranberries
- ½ c maple syrup
- 2 tbsp coconut oil
Instructions
- Prepare your fresh cranberries by slicing them in half.
- Add them to a bowl with the maple syrup and coconut oil. Toss them with a spoon to coat. Allow them to sit for 1-4 hours, tossing occassionally.
- If you are using your oven, preheat it to a temperature between 175 and 210 ℉. If you are using your dehydrator, skip to the next step.
- Using a slotted spoon, remove the cranberries from the bowl, allowing excess liquid to drip back off. Arrange and spread out the cranberries on your lined dehydrator trays or on parchment-lined baking trays.
- Place the trays in the oven or in the dehydrator set to 135°.
- In the oven, check your cranberries at the 2-hour mark. They should take between 2-4 hours. Once they are dried, but still chewy, turn the oven off and leave the door propped open to allow them to cool completely. If using the dehydrator, they should take 10-14 hours to dry at 135°. Check them at around 8 hours and then every hour or 2 after.
- Once cooled, transfer your dried cranberries to an airtight container to store in the pantry, fridge, or freezer.
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