How to Dry Cranberries in a Dehydrator or Oven for a Longer Storage Period.


How to Dry Cranberries in a Dehydrator or Oven for a Longer Storage Period.

Cranberries are also called “craisins,” dried cranberries are a wonderful snack and great on salads, baked goods, cereal, or yogurt.

Most commercially sold dried cranberries are sweetened.

The instructions here include the sweetening step. You can skip sweetening your homemade craisins

if you wish, but keep in mind that unsweetened cranberries can be extremely sour and astringent.

You can use this same method with other small, smooth-skinned berries such as blueberries and juneberries.

Because they are naturally sweeter than cranberries, no need for the sweetening step with those other fruits.

Steps Involved are;


  • Prepare the cranberries by washing them and then “checking” them by pouring boiling water over them in a large bowl or pot.
  • Let the berries soak in the scalding-hot water for 10 minutes.
  • During that time most of them will pop (split open).
  • Don’t worry if there are a few duds that fail to pop, we will take care of those later.


  • Drain the cranberries in a colander.
  • While they are draining for several minutes, make a simple syrup by cooking 2 parts water and 1 part sugar over low heat.
  • Stir until the sugar is completely dissolved.


  • Return the checked, drained cranberries to the bowl or pot they soaked
  • Add the simple syrup and stir gently to coat the berries.


  • Cover the bottom of your dehydrator with a sheet of parchment paper or foil to catch any drips.
  • Arrange the cranberries on the dehydrator trays, making sure that none are touching.
  • While you are placing the cranberries on the trays, set aside any that did not pop during their soak in boiling water.
  • After you’ve finished arranging the berries that did pop, go back to the ones that didn’t and prick each with the tip of a paring knife before placing it on one of the dehydrator trays with the other cranberries.


  • Dry the cranberries at 150°F for the first half hour, then at 135°F for the rest of their time in the dehydrator.
  • It will take between 8 and 14 hours for the berries to fully dry.
  • You want a texture that is somewhat leathery or chewy, but there should be no visible beads of moisture on the break line when you tear one of the craisins in half.
  • Start testing them for doneness after 8 hours (drying them overnight and then testing them when you get up in the morning is what I find easiest).
  • Remember that the cranberries will feel a bit harder and drier after they have cooled, so turn the dehydrator off and let them cool for 20 to 30 minutes before testing them.


  • Condition the dried, cooled fruit by filling glass jars two-thirds full with the cranberries.
  • Cover the jars and leave them at room temperature for 1 week.
  • Shake the jars at least twice a day during the conditioning week.
  • The conditioning step evenly redistributes any moisture the berries still contain.
  • It also gives you a chance to confirm whether they are dried sufficiently for mold-free storage
  • If any condensation appears on the inner sides of the jars during conditioning, return the cranberries to the dehydrator or oven at 135°F for a few hours more.


  • After the conditioning week, combine the cranberries so that the jars are full.
  • Filling them only two-thirds full was just so that you could shake the fruit around during the conditioning phase.


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