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Since they are a late fall harvest, they aren't in season for very long! That's why I love stocking up when I can. Drying them is a great way to extend the shelf life of both fresh and frozen cranberries.

Are Dried Cranberries Good For You?

Cranberries themselves are full of vitamins, minerals and antioxidants. However, many commercial brands contain seed oils and high amounts of sugar, detracting from the fruit's natural goodness.

Drying cranberries at home is the best way to ensure they're made with wholesome ingredients that don't compromise their nutritional benefits!

How to Dry Cranberries At Home

Drying cranberries at home is easier than you might think! Although it does require some time and patience, it's one of those recipes that you can (almost) set and forget.

Aside from the odd peak and stir, only a few minutes of initial prep are required. Not to mention, you can dry them right in your oven! There's no need for a dehydrator or any fancy equipment.

What You Will Need

Equipment

• Oven set at low temperature (150 - 200°F).
• Stovetop to heat ingredients and blanch cranberries.
• A pot for blanching.
• A mixing spoon or spatula to combine ingredients.
• Measuring cups and spoons for accuracy and best results.
• Baking Sheet to evenly dry the cranberries.
• Parchment Paper (optional) to prevent sticking.

Ingredients

• Fresh or frozen cranberries can be used for this recipe.
• Pure maple syrup or honey can be used to add natural sweetness that balances the puckering tartness of cranberries.
• Unrefined coconut oil is a much healthier alternative to unstable seed oils. It helps to soften the cranberries and prevent sticking. You can make an oil-free version by using water, juice or apple cider instead.

Step 1: Prepare Cranberries

First, preheat your oven to 150°F. Don't worry if your oven is a relic from another era (like my previous one) and doesn't go below 200°F. It will simply take a little less time for the cranberries to dry.

Next, place the cranberries in a fine mesh sieve or colander. Rinse under cold water, removing any stems and bad bits.

Step 2: Blanch or Slice

Next, the cranberry skins need to be softened, popped or sliced to release the juices and achieve a perfectly chewy texture. When left whole, they can become crunchy, hard and powdery rather than soft and chewy.

Blanching is the best way to get the chewy texture of "craisins" that most of us are familiar with. It's also the fastest method, especially when drying a large quantity of cranberries.

Blanching

To blanch, bring 3 to 4 cups of water to a boil. Then carefully place the cranberries in the boiling water for 1 to 2 minutes, or until most of the skins have popped or cracked open.

Once the skins have softened, promptly remove the cranberries from the boiling water and place them in cold water to stop them from cooking. I like to use a slotted spoon to scoop out spoonfuls as the skins crack.

Make sure to avoid simmering the cranberries to prevent them from cooking and becoming mushy. That being said, it's okay if a few get a little overcooked. They just won't hold their shape as well.

Slicing

To slice, use a sharp knife to cut each cranberry in half. The really small ones can be poked with a toothpick.

After testing many batches both ways, I've found that this method yields slightly firmer cranberries and can be very time-consuming when drying large quantities. However, it works well for small batches and is a great option if you don't have access to a stovetop.

Step 3: Mix

Melt the coconut oil and honey or maple syrup together in a saucepan over low heat. Stir consistently to avoid overheating and ensure the mixture is well combined. Once melted, remove from the heat.

If using sliced cranberries, place them directly in the coconut oil and maple syrup mixture. Mix until evenly coated.

If using water-blanched cranberries, you can add 2 teaspoons of blanching water to the coconut oil mixture, though it's not required. I find it adds a little extra flavour and helps to keep the cranberries soft and chewy.

Next, strain the cranberries from the cold-water bath, shaking out any excess water. Then toss the cranberries in the coconut oil mixture, making sure they are evenly coated.

Step 4: Oven-Dry

Without overcrowding, evenly spread the coated cranberries on a parchment-lined baking sheet.

Place them in your preheated oven and allow them to dry for approximately 20 hours at 150°F. If your oven is set to 200°F, allow them to dry for 6 to 8 hours. However, if your oven tends to run high, it could take as little as 4 hours.

Especially when drying at 200°F, I like to check and stir them every couple of hours. Since each oven is slightly different, drying times can vary, so it's best to keep a close eye, especially towards the end, to avoid crisping and burning.

Once the cranberries have shrivelled and look like "craisins," remove them from the oven.

If you notice them turning dark red or black, they may have been cooked too long or at too high a temperature.

Step 5: Cool

Allow the cranberries to cool before sealing in a container. This will take less time if you dry them at a lower temperature. Once they have cooled, you can place them in an airtight container to store.

Substitutions & Variations

Water and granulated sugar can be used in place of the maple syrup and honey. Any granulated sugar will work inlcuding coconut sugar and raw cane sugar.

Blanch in juice or apple cider instead of water. Apple juice can be used for a neutral flavour, while orange juice, pomegranate juice and apple cider each complement the cranberries with their own unique flavours. If using this method, omit the honey and maple syrup. You can also omit the oil when using this method.

Make them oil-free by adding maple syrup or honey to the water before blanching or blanch in juice as noted above.

Storing & Saving

Place dried and cooled cranberries in an airtight container and store in a cool, dark place (like a pantry). If sealed and stored properly, homemade dried cranberries can last 6 to 12 months at room temperature.

You can also keep your dried cranberries in the fridge. However, refrigerating them can cause them to harden, becoming firmer and less chewy. This is especially true with honey, which will also solidify at cooler temperatures.

If you plan to keep your dried cranberries refrigerated, I recommend using maple syrup, as it won't solidify as much when exposed to cooler temperatures.

Ways to Use Dried Cranberries

Snack on their own. Dried cranberries are a delicious alternative to candy! With their sweet-and-sour flavour, they make a great snack for movie night, school and work, holiday parties, road trips or hiking.

Salad topper. Dried cranberries are a delicious way to elevate simple salads. They add a pop of flavour, colour and nutrients. They also make a festive salad topper for Christmas and holiday dinners, lunches and potlucks.

Homemade granola. Dried cranberries make a delicious addition to homemade granola and granola bars.

Baking offers countless ways to use dried cranberries. From cookies and cakes to muffins and bread, dried cranberries are perfect for adding a seasonal touch to your favourite baked goods.

Breakfast bowls. Dried cranberries make a nutritious and delicious topping for smoothie bowls, yogurt bowls and oatmeal.

Trail mix is another easy way to use dried cranberries. They add a delicious pop of sweet and tart flavour to a mix of salty, savoury nuts and seeds.

More Healthy Snack Recipes

If you make these homemade oven-dried cranberries, let me know how they turn out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!