Homemade Sugar-Free Dried Cranberries

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Halve the cranberries.

Step 2Place 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.

Step 3Place 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.

Step 4Remove 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.

Step 5Dehydrate for 3 to 4 hours. Remove from the oven and let them cool down completely.

Step 6Place 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.

Step 7Just before serving remove from the fridge and keep at room temperature for 15 to 20 minutes.