Place cranberries in bowl and fill with water. Let the cranberries sit. Pick out any spoiled cranberries and remove any rocks.
Drain cranberries and remove water.
Place the cranberries on the cutting board and chop them at least once. This will allow the cranberries to dry quicker. Chop the cranberries to the consitency you want, remembering they will shrink as they dry.
Put the chopped cranberries onto the silicone mat and place on the dehydrator rack, filling the mat as full as possible.
Place the rack into the dehydrator, repeating process until all the cranberries are chopped and in the dehydrator.
Turn the dehydrator on to 150℉ (65.5 ℃) for 14 hours.
After 14 hours, check to ensure the cranberries are dry and not sticky. Dry longer if needed.
Once dry, turn off dehydrator and allow to cool.
Inspect the berries to find any berries that are not dried completely and set aside.
Place the dried berries in a jar and vacuum seal. Making sure to date and label.You could also place into a food saver bag and airtight container, depending on when you are using the cranberries.
Video
Notes
Homemade Dried Cranberries Tips
wash the cranberries and remove any spoiled cranberries or rocks
cranberries can be fresh cranberries or semi-thawed frozen cranberries
rough chop the whole cranberries at least in half
place on silicone mat on dehydrator trays to catch small pieces
if dehydrated cranberries in the oven, use a baking sheet lined with parchment paper
cranberries should be in 1 layer on tray for best dehydrating
check on cranberries to ensure they are drying
inspect dried fruit and pick out any moist or squishy berries (if there are a lot, you can reprocess those or make cookies)
allow the cranberries to remain in the dehydrator on the cooling rack until cool completely
Store dried cranberries in an airtight container or use a vacuum sealer (date jar), vacuum bags