Step 1

Before you can dehydrate the cranberries, prepare them by blanching them. Wash the cranberries and set aside. Fill a pot with 6 C. water and bring to a boil.

Step 2

Once the water comes to a boil, add your cranberries. Boil for 1 - 1 1/2 minutes. They should "pop" (or split open). You may have a few duds that don't, but don't worry.

Step 3

Drain the cranberries in a colander. Gently wrap them/dry them in a clean dish towel to rid them of excess water.

Step 4

Lay your cranberries out on the dehydrator trays, evenly spaced. The cranberries that didn't pop will need to be pierced with a sharp knife.

Step 5

Cranberries can take up to 14 hours to dry at 135 degrees F. After 8 hours, check on the cranberries to determine their dryness. They may need more time (up to 6 additional hours).

Step 6

Cranberries need to cool before you can check to ensure they are completely dehydrated. Turn off the dehydrator and open the top to let them cool for 20-30 minutes.

Step 7

After the cooling period, check the cranberries by cutting or tearing in half and checking for moisture. If there is no moisture, they are fully dehydrated.

Step 8

Once dehydrated, store the cranberries in an air tight glass jar or BPA-free food storage container. Fill the jars only 1/2 - 2/3 full and shake them several times a day for one week to redistribute the berries and any moisture they may contain.

Step 9

If (after a few days) you notice moisture on the jar(s), you may need to add the berries back to the dehydrator for a short time. Once dehydrated, store away from light or heat.