There’s nothing like the sweet-tart pop of a dried cranberry to liven up a salad, trail mix, or holiday bake. But have you ever looked at the nutrition label on a store-bought bag? The sugar content is shocking! That’s why I started making my own. This recipe gives you all that delicious, chewy cranberry goodness without the sugar crash. They’re incredibly easy to make and perfect for anyone following a low-carb or keto lifestyle. Say goodbye to hidden sugars and hello to your new favorite pantry staple!
Ingredients
• 24 ounces / 680g fresh cranberries, in two 12-ounce bags
• 1 cup / 200g granular erythritol
• 3 tablespoons / 45ml avocado oil
• ½ teaspoon / 2.5ml pure orange extract, optional
Instructions
1. Directions
2. Prepare your oven and baking sheets by preheating the oven to 200°F / 95°C. Line two large, rimmed baking sheets with parchment paper or silicone baking mats.
3. Wash and sort the cranberries, discarding any that are soft or bruised. Pat them completely dry, then carefully slice each cranberry in half and place them in a large mixing bowl.
4. Add the granular erythritol, avocado oil, and orange extract (if using) to the bowl with the cranberries. Toss gently until all the berries are evenly coated.
5. Arrange the coated cranberries in a single, even layer across the prepared baking sheets. Ensure they have a little space and aren’t touching to promote even drying.
6. Bake for 3 to 4 hours, rotating the baking sheets from top to bottom halfway through the cooking time. The cranberries are done when they are shrunken, dry to the touch, and no longer release any juice when pressed.
7. Let the cranberries cool completely on the baking sheets before transferring them to an airtight container. Store in the refrigerator for up to 2 months.
Nutritional Information
• Nutrition Information
• MAKES: about 3 cups
• SERVING SIZE: ¼ cup
• PER SERVING
• CALORIES: 61
• FAT: 0g
• PROTEIN: 0.3g
• TOTAL CARBS: 7g
• FIBER: 2g
• NET CARBS: 5g
• ERYTHRITOL: 16g
Pro Tips
• Don’t skip slicing the cranberries in half. This is crucial for helping them dry out evenly and thoroughly in the oven.
• Patience is key! A low oven temperature is essential for dehydrating the berries without burning them. Don’t be tempted to crank up the heat.
• Let the cranberries cool completely on the baking sheets before transferring them to a storage container. This prevents condensation and helps them stay perfectly chewy.
FAQ
Q: Can I use a different sweetener instead of erythritol
A: This recipe is specifically developed with granular erythritol for its sugar-like texture and low-carb properties. While other granular keto-friendly sweeteners might work, they could alter the final taste and texture, so we recommend erythritol for the best results.
Q: Do I really have to cut each cranberry in half
A: Yes, slicing the cranberries is a crucial step. It exposes the interior of the berry, which allows moisture to escape and helps them dry out evenly and thoroughly in the oven. Skipping this step will result in a much longer drying time and an inconsistent texture.
Q: Why is the oven temperature so low
A: The low temperature of 200°F / 95°C is essential for dehydrating the cranberries rather than cooking or burning them. This slow-and-low method gently removes the moisture, creating that perfect chewy texture you want in a dried cranberry.
Q: How should I store these homemade dried cranberries
A: Once the cranberries have cooled completely on the baking sheets, transfer them to an airtight container. Store them in the refrigerator to maintain freshness and prevent moisture buildup. They will last for up to 2 months.
