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Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until they pop because cutting them is easier and not nearly as messy!).
Spread on prepared baking pan and separate each individual berry as best you can.
Place baking sheet in oven and let dry, 3 hours or longer.
Remove, let cool and transfer to an airtight container. Store in refrigerator.