How to Dehydrate Cranberries
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Dehydrated cranberries are here to take your granola, baking, and salad game to the next level! But don’t be fooled – these are not your ordinary sweetened dried cranberries. Oh no, dehydrated cranberries bring a new level of tartness and crunchiness to the party.Â
Snapshot
Special Prep
Blanch
Temperature
125°F
Time
20 hours
Mass Change
Approx 90% decrease
How to prep cranberries for dehydrating
Blanching cranberries before dehydrating them is a a must-do that serves several purposes:
Breaking the skin:Â Blanching cracks the skin of the cranberries open. This is important so the air can reach juicy insides of the cranberries.Â
Color Retention:Â Blanching can help to preserve the vibrant color of cranberries. By deactivating enzymes and softening the skin, blanching contributes to better color retention during dehydration.
Rehydration Quality:Â The opening of the cranberries during the blanching process makes them able to absorb water during the rehydration process.
Here’s a basic guide on how to blanch cranberries for dehydration:
Blanching: Bring a pot of water to a boil and immerse the cranberries in the boiling water for a short period until the skins pop open (typically 1-2 minutes). The exact blanching time may vary, so it’s important to monitor the process closely (you don’t want to over blanch cranberries, or else you’ll end up with mush)
Cooling:Â Immediately cool by quickly rinsing with cold water or transfering to a cold or ice water bath. This stops the cooking of the cranberries and helps retain the colour.Â
Drain:Â Once cooled, drain the excess water from the cranberries.Â
Dehydration:Â Proceed with the dehydration process.
FYI:
Dehydrated cranberries aren’t chewy like store-bought dried cranberries, which are typically infused with added sugars—and often oils—that help retain moisture and create a softer texture.Â
How to dehydrate cranberries
Basic Steps:
- Blanch cranberries until skins crack open (1-2 minutes)
- Drain well and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- Place in dehydrator and dehydrate at 125°F for about 20 hours
It’s that easy!
Notes:
- A mesh liner is required for cranberries (otherwise they will fall through the trays)
- Cranberries are more susceptible to case hardening (outer layer dries, trapping juicy insides) so it’s extra important to keep it low at the 125°F
- Dehydrating times may vary (the water content in the cranberries, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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How do you know when cranberries are fully dehydrated?
Cranberries will be dry to the touch and stiff. They should crack and crumble (and no moisture should excrete) when split in half and squeezed.
Jar test: If eager, you can place your cranberries in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the cranberries become tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate cranberries. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
90%
The mass and weight of cranberries decrease by about 90% once dehydrated.
Ex. 1 cup cranberries
- Pre-dehydrated:Â 105g | 1 cupÂ
- Dehydrated: 9g | 1/4 cup
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How to store dehydrated cranberries:
Here are some tips to help you maximize the shelf life of your dehydrated cranberries:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, cranberries should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated cranberries:
Dehydrated cranberry to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated cranberries:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use frozen cranberries?
Yes, you can dehydrate frozen cranberries! You’ll just need to add a bit more blanching time.
Can I use an oven to dehydrate cranberries?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Cranberries need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the cranberries or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Cranberries
Dehydrated cranberries are here to take your granola, baking, and salad game to the next level! But don’t be fooled – these are not your ordinary sweetened dried cranberries. Oh no, dehydrated cranberries bring a new level of tartness and crunchiness to the party.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- Cranberries
Instructions
- 1. Blanch cranberries until skins pop open (1-2 minutes)
- 2. Cool by rinsing with cold water or immersing in a cold or ice water bath
- 3. Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 4. Place in dehydrator and dehydrate at 125°F for about 20 hours
Notes
- A mesh liner is required for cranberries (otherwise they will fall through the trays)
- Cranberries are more susceptible to case hardening (outer layer dries, trapping juicy insides) so it's extra important to keep it low at the 125°F
- Dehydrating times may vary (the water content in the cranberries, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
