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sugar free dried cranberries in a pot

Sugar Free Dried Cranberries

Katrin Nürnberger from sugarfreelondoner.com
Want juicy, fruity dried cranberries without all the added sugar? Try my easy recipe! These sugar free dried cranberries dehydrate in the oven and taste just incredible. Recipe works with fresh and frozen cranberries.
Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 14
Calories 18kcal



  • Preheat the oven to 100C / 210 F electric (or 80C fan).
  • If using frozen cranberries, place in a bowl of boiled water to defrost. If using fresh cranberries, place in a pan with a little boiling water and simmer for 2 - 4 minutes on a low heat or until they soften slightly and the skin pops open. Drain and place on kitchen paper and press to remove the moisture.
  • Pierce any berries that haven't popped with a fork. Put them in a bowl and toss them in the coconut oil and powdered sweetener.
  • Pour cranberries on a baking sheet lined with parchment paper and dehydrate in the oven for 4 ½ hours. Then, turn off the oven and leave the cranberries inside overnight.


Makes 1 cup of dried cranberries (100g).
1,4g net carbs per serving of 1 tbsp. Makes 14 servings. 
If your cranberries are more on the dried/crunchier side, they can be kept in the cupboard. If they have a slight softness to them and you prefer a little moister, you should keep them in the fridge.
Sweetener: You can use erythritol or allulose for this recipe. Allulose is my favourite as it absorbs more into the cranberries and sits less on top.


Serving: 1tbsp | Calories: 18kcal | Total Carbohydrates: 2.4g | Fat: 0.9g | Saturated Fat: 0.6g | Fiber: 1g | Sugar: 1g