Homemade Sugar-Free Dried Cranberries

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Making dried cranberries at home has never been easier! Many holiday inspired recipes call for raisins or cranberry raisins ("craisins") so I thought it was time to share my sugar-free dried cranberry recipe.

These low-carb dried cranberries are based on our Cranberry Keto Granola. The original recipe calls for baked cranberries but I decided to dehydrate them instead so they last for longer. I first baked them to quickly release the juices and then reduced the temperature to slowly dehydrate them for 3 to 4 hours. If you use a dehydrator, you'll need to dehydrate the cranberries for 7 to 9 hours.

Make sure you don't skip the oil because that's what will keep these keto dried cranberries nice and moist. Instead of coconut oil you can use any neutral tasting oil such as macadamia, avocado or even ghee.

I drizzled the coconut oil over the chopped cranberries just before sprinkling them with Allulose. You could use other low-carb sweeteners like Erythritol or Swerve but Allulose is by far the best option. There will be no cooling aftertaste, and it caramelises just like sugar.

Using frozen cranberries? You can skip the baking and go straight to the dehydrating. The reason I'm baking the cranberries at a higher temperature for the first 15 minutes is to release the juices. You won't have to do that with frozen cranberries.

These homemade sugar-free dried cranberries are sweet and sour, perfect for holiday inspired recipes, or simply for nibbling with nuts and seeds. Best of all, dried cranberries can be used just like raisins!

I'm thinking keto mince pies (you could use our super simple 2-ingredient keto dough), rum & raisin keto ice-cream, or maybe even a keto Panettone? Oh wait for these guys, they're in the works!

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Nutritional values (per serving, 3 tbsp, 21 g/ 0.8 oz)

Ingredients (makes about 2 ¹/₂ cups)

• 600 g fresh cranberries (1.3 lb)
• 2 tbsp virgin coconut oil, ghee or neutral tasting oil (30 ml)
• ³/₄ cup granulated low-carb sweetener such as Allulose, Erythritol or Swerve (150 g/ 5.3 oz)

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Halve the cranberries.
2. Place the cranberries in a mixing bowl. Melt the coconut oil in a microwave or place in a small saucepan and melt on the stove (or use melted ghee or avocado oil). Pour the coconut oil over the cranberries and use a spoon to combine.
3. Place the cranberries in a baking sheet lined with parchment paper. Sprinkle the low-carb sweetener all over the cranberries (you can use Allulose, Erythritol or Swerve). Place in the oven and bake for 15 minutes.
4. Remove from the oven and mix with a spatula. Reduce the temperature to 70 °C/ 160 °F (fan assisted), or 90 °C/ 200 °F (conventional). Return back in the oven.
5. Dehydrate for 3 to 4 hours. Remove from the oven and let them cool down completely.
6. Place the cranberries in an airtight container and store in the fridge for 2 to 3 weeks. The cranberries can also be frozen for up to 3 months.
7. Just before serving remove from the fridge and keep at room temperature for 15 to 20 minutes.

Ingredient nutritional breakdown (per serving, 3 tbsp, 21 g/ 0.8 oz)

Net carbs	Protein	Fat	Calories
Cranberries, fresh
3.9 g	0.2 g	0.1 g	21 kcal
Coconut oil, extra virgin
0 g	0 g	2.1 g	19 kcal
Allulose, natural low-carb sweetener
0.6 g	0 g	0 g	2 kcal
Total per serving, 3 tbsp, 21 g/ 0.8 oz
4.4 g	0.2 g	2.1 g	42 kcal

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