The cranberry is a small, round red berry measuring 2 cm with a tangy flavour. It comes from a very hardy ground-covering shrub native to North America.
The fruit belongs to the same family as the lingonberry, but the latter grows on a different species of shrub.
Rich in vitamin C, minerals, antioxidants and a source of fibre, cranberries are increasingly consumed in Europe for their unique taste.
Fresh cranberries have a very short shelf life. So to enjoy them all year round, drying is an ideal solution.
Here are 2 methods for easily making dehydrated cranberries at home, along with our storage tips and culinary uses.
→ Learn more about cranberries with our complete guide
Vaccinium macrocarpon flowers producing cranberries
Different varieties of cranberries for drying
Cranberries grow on a shrub calledVaccinium macrocarpon, which has several varieties:
- 'Pilgrim' produces large red berries with yellow hues;
- the 'Early Black' variety offers dark red cranberries, known for their good keeping qualities.
However, fruits from Vaccinium vitis idaea are lingonberries.
All varieties of cranberries are suitable for drying. Choose fully ripe red berries, as fresh as possible and ideally organic. Drying tends to concentrate any chemicals that may be present in fruits from conventional farming.
Vaccinium macrocarpon 'Pilgrim' and 'Early Black' (photos by manuel m.v. - FlickR)
When to dry cranberries?
Cranberries are harvested in autumn, between October and November. Early varieties, like 'Early Black', may fruit as early as September.
Note that this small shrub grows quite slowly and the first harvest usually only occurs after the 4th year of cultivation.
But if you can't harvest the fruit yourself, you can find cranberries in shops, especially during the end-of-year holiday season.
The cranberry harvest period isn't ideal for sun drying, which requires very dry weather and lots of heat. This fruit isn't traditionally sun-dried naturally, unlike many other fruits such as tomatoes, apricots or dates.
Cranberry bogs are large plantations of Vaccinium macrocarpon. These are basins that are flooded during harvest to facilitate picking the floating cranberries from the surface.
Preparing cranberries for drying
- Before drying, wash the cranberries in clean water
- Dry the fruit in a clean tea towel or paper towels to remove as much water as possible and facilitate drying
- Prick the berries with the tip of a knife or needle to allow the water in the fruit to evaporate properly during dehydration
If you want to soften the tangy taste of cranberries, you can soak them in syrup beforehand. To do this, heat 2 parts water to 1 part sugar. Bring to the boil before adding the cranberries off the heat to avoid cooking the fruit. Strain (you can reuse this syrup) and let the cranberries cool.
Fresh cranberries
Drying cranberries in the oven
Most households have an oven, which is why this drying method is the most common. The goal is to gently remove the water from the fruit without ever cooking it.
You can of course take advantage of finishing cooking a dish in the oven to start drying cranberries. This way you'll use the stored heat and save some electricity or gas.
- Preheat your oven to 60°C, or the lowest possible temperature
- Spread the cranberries on a rack lined with baking paper or a silicone baking mat like Silpat
- Make sure to space the fruit to allow air circulation and ensure better drying
- During the 1st hour of drying, open the oven door regularly to let the moisture escape
- Stir the cranberries regularly with a clean spatula for more even drying
Drying time depends on temperature, oven type and the natural water content of the fruit. Allow 3 to 8 hours on average.
Drying cranberries in a dehydrator
Dehydrator drying is more energy efficient than oven drying, but requires a dedicated appliance. It allows fruit to be dehydrated at low temperatures, ideal for preserving the maximum benefits of cranberries.
- Arrange the cranberries on the dehydrator trays, spacing them so they don't touch
- Refer to your appliance's instructions to set the drying temperature (usually maximum 40°C) and dehydration time
Drying time varies depending on temperature, dehydrator type and the natural water content of the fruit.
Storing homemade dried cranberries
Let the berries cool completely before storing.
Once properly dried, cranberries resemble raisins. They aren't sticky to the touch, are pliable and well shrivelled.
Store dehydrated cranberries in airtight containers: glass jars, metal or plastic boxes.
If you notice condensation forming in the container a few days after drying, return the fruit to the oven or dehydrator.
Keep dehydrated cranberries in a cool, dry place at room temperature, away from moisture and light for better preservation.
Dried cranberries keep for about 1 year.
Using dried cranberries in cooking
Enjoy the benefits of dried cranberries in both savoury dishes and sweet recipes.
Use them:
- in coulis or sauce, as traditionally served during Thanksgiving in the United States, accompanying meat or mashed vegetables
- in juices or smoothies
- incorporated into cakes, cereal bars, cookies or other biscuits
- in jam or fruit jelly
- to add a colourful, tangy touch to salads
- on their own as a healthy snack anytime
Cranberry smoothie, muffins and jam.
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