Servings
Font
Back
0 from 27 votes

Sugar Free Dried Cranberries

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.

Prep Time
5 mins
Cook Time
4 hrs 5 mins
Total Time
4 hrs 35 mins
Servings: 14
Calories: 18 kcal
Course: Snacks
Cuisine: British

Ingredients

  • 10.5 oz cranberries fresh or defrosted, 300g
  • 1 tablespoon coconut oil
  • ½ cup powdered sweetener  erythritol or allulose, 100g

Instructions

    Cup of Yum
  1. Preheat the oven to 100C / 210 F electric (or 80C fan).
  2. 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.
  3. 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.
  4. Pour cranberries on a baking sheet lined with parchment paper and dehydrate in the oven for 4 ½ hours. Then, turn off the oven, prop the door open with a wooden spoon and leave the cranberries inside overnight.

Notes

  • Makes 1 cup of dried cranberries (100g).
  • 1,4g net carbs per serving of 1 tablespoon. Makes 14 servings. 
  • Check during baking to ensure the cranberries do not over-brown. 
  • 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.
  • 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 into the cranberries and sits less on top.
  • Sweetener: You can use erythritol or allulose for this recipe. Allulose is my favourite as it absorbs into the cranberries and sits less on top.
  •  

Nutrition Information

Serving 1tablespoon Calories 18kcal (1%) Total Carbohydrates 2.4g Fat 0.9g (1%) Saturated Fat 0.6g (3%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 18

% Daily Value*

Serving 1tablespoon
Calories 18kcal 1%
Total Carbohydrates 2.4g 1%
Fat 0.9g 1%
Saturated Fat 0.6g 3%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.