• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ricki Heller

Ricki Heller

A healthy lifestyle can be sweet!

  • Home
  • Cookbooks
    • Living Candida-Free
    • Naturally Sweet and Gluten-Free
    • Holiday Desserts (Sugar-free, Gluten-free, Egg-free, Dairy-free)
    • Sweet Favorites, Candida-Free!
    • Top 12: Favorite Candida Diet Stage 1 Recipes
    • Breakfast Freedom Ebook
    • Good Morning! Breakfasts Digital Cookbook (second edition!)
    • Living Candida-Free Sampler Digital Cookbook
    • Sweet Freedom Ebook
    • A Sweet Life Thanksgiving Digital Cookbook
    • All Cookbooks
  • Work with me
    • HOLIDAY FEASTING CLASS
    • Sugar Freedom Workshop
    • Coaching on Call!
  • Candida FAQ
  • Index
    • Recipes, Health Articles & Videos
    • Shopping List
    • Ingredients and Substitutions
  • About
  • Press
  • Contact

Flash in the Pan: Sugar Free Oven Dried Cranberries

by Ricki Heller 39 Comments

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

[Here’s how the cranberries look straight out of the oven.]

As you know, I love baking.  (I know, I can almost hear you say, “NO WAY!).  But what I miss these days, since the ACD vetoes all dried fruit, is baking with. . . dried fruit.  Raisins, currants, dried cherries, dried cranberries, even goji berries–I just love adding them to baked treats and desserts.

But infirmity is the mother of invention (or something like that).  Ever since embarking on the ACD, I’ve been forced to find innovative ways to reproduce common ingredients.  I came up with a homemade substitute for sundried tomatoes (since they’re not permitted, either), based on Martha Stewart’s Oven Dried Tomatoes. Since they’re used basically straight from the oven, my premise is that they don’t have time to develop mold.  And they are truly yummy.

Well, I thought I could apply the same principle to cranberries. Why not just bake up my own, made with agave and stevia, in place of the sugar-laden ones you get in stores?  Bags of cranberries abound in the markets these days, and I even had a couple in my freezer. And I’d bet that several Vegan MoFo participants this month have some at home, too!

I used these very berries in the sweet potato biscuits I baked up for My Little Biscuit  the HH the other day.  And I’m so glad I did. Even if the biscuits themselves could have been better, at least the berries tasted great. 😉

[And here’s how they looked in some Sweet Potato Biscuits].

Homemade Sugar Free Oven Dried Cranberries (suitable for ACD Phase 2)

Use these anywhere you’d use raisins or conventional dried cranberries.  Because these do retain some moisture, however, they can’t be stored at room temperature like the regular kind or they’ll develop mold.  Keep refrigerated for up to 3 days, or freeze in an airtight container.

1 Tbsp (15 ml) coconut nectar or sugar-free vanilla syrup 

2 tsp (10 ml) extra virgin olive oil or melted coconut oil, preferably organic

10 drops plain or vanilla stevia liquid

12 ounces (340 g)  fresh or frozen cranberries, rinsed

Preheat oven to 225F (105 C). Line a large rimmed cookie sheet with parchment.

In the bottom of a large bowl, whisk together the agave, oil and stevia.  Add the berries and toss well to coat them all as much as possible.  Spread the mixture evenly on the cookie sheet, taking care that the berries are in a single layer and don’t overlap.

Bake for 45 minutes, then check.  The berries will puff up and then begin to wrinkle like raisins.  If necessary, continue to bake (it will depend on the size and moisture content of the berries), stirring every 30 minutes or so, until desired texture is reached.  They should still be soft in the middle, but slightly shrivelled and smaller than when you began.  (NOTE:  If you set your oven temperature lower, there is less risk of the berries browning or drying out too quickly, but it takes longer for them to be ready.  I was just too impatient–but feel free to use a lower temperature!).

Allow to cool before using.  Store, covered, in the refrigerator up to 3 days, or freeze for later use.



Disclosure: Links in this post may be affiliate links. As an Amazon affiliate, I earn from qualifying purchases. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Tweet
Pin It
Share

Filed Under: anti candida diet, baking, breakfast, dessert, flash in the pan, fruit, gluten free, grain free, holidays, Kitchen Classics, nut-free, recipes, snacks, Uncategorized, vegan, Vegan MoFo Tagged: agave, anti-candida, baking, cranberries, dessert, fruit, gluten free, grain free, healthy, holidays, parve, quick, recipe, sugar free, vegan

Reader Interactions

Comments

  1. Deanna says

    November 10, 2010 at 5:17 pm

    What a great idea. I had no idea that you couldn’t do dried fruit because of molds. I assumed it was the concentrated sugars. Learn something new every day. But, yah, I hate that craisins are so sugary. I heard a story about a new strain of cranberry that was supposed to be not so ridiculously tart and able to be used without sugar in dried preparations, but I’ve not found them. Here’s the article about them:

    http://www.jsonline.com/features/food/57717922.html

    Reply
    • Ricki says

      November 11, 2010 at 6:03 pm

      Well, that’s what the ACD diet tells me, anyway. And no peanuts, melon, and a million other things. . . But ALSO the concentrated sugars!! 😉 Thanks for the link–sounds interesting! Hope they become available soon. 🙂

      Reply
  2. Courtney says

    November 10, 2010 at 5:51 pm

    Oh my goodness Ricki…you know my love of cranberries and of course I have a bag (or two) in my freezer right this moment. I am totally making these tomorrow! Thank you SO much for sharing the recipe. I swear, you are brilliant!

    Courtney

    Reply
    • Ricki says

      November 11, 2010 at 6:03 pm

      Can’t wait to hear how they turn out for you! I was just eating them straight 😉

      Reply
      • Courtney says

        November 13, 2010 at 3:50 pm

        They are great–thank you so much for the recipe! I am picking up more cranberries this weekend to make more 🙂

        Courtney

        Reply
  3. Andrea says

    November 10, 2010 at 6:20 pm

    Great idea. Of course I have bags of cranberries in the freezer!

    Reply
  4. Jennifer says

    November 10, 2010 at 6:31 pm

    Ricki, thank you! I love dried cranberries, but I hate how sweet they are, yet it never occurred to me to dry my own in the oven. You’re a life saver 🙂

    Reply
    • Ricki says

      November 11, 2010 at 6:04 pm

      Yayyyy! 😀

      Reply
  5. Maggie says

    November 10, 2010 at 6:41 pm

    You are so smart! I want to try these just out of curiosity. I just bought a bag of frozen organic cranberries. By the way, you and Shirley are the busiest bloggers I know! You’re on fire!

    Reply
    • Ricki says

      November 11, 2010 at 6:04 pm

      It’s all because of Vegan MoFo, you know. 😉 But the pace *is* beginning to take its toll. . . !

      Reply
  6. Mandee says

    November 10, 2010 at 8:04 pm

    I love that you dried your own cranberries, they must be 10x better than store-bought, no chemicals too!

    Reply
  7. Marissa says

    November 10, 2010 at 11:02 pm

    As someone who can’t eat pre-packaged dried cranberries, I understand the frustration. I’ve actually been making my own for a couple of months now, setting the oven to 140 F (as low as mine will go), mixing the cranberries with 1 tsp of stevia, and then leaving them in the oven for a few hours. They’re delicious, but I bet yours are better because of the agave and coconut oil (more things on my can’t eat list).

    Reply
    • Ricki says

      November 11, 2010 at 6:05 pm

      I think the lower temp is probably much better, but I was just too impatient! 😉

      Reply
  8. jodye @ 'scend food says

    November 11, 2010 at 12:41 am

    I’ve never thought of making my own dried cranberries, but I go through them like crazy if they’re around. This sounds like a great homemade version!

    Reply
  9. JoAnn says

    November 11, 2010 at 8:08 am

    Look yummy. Could you tell me a little about ACD?

    Reply
    • Ricki says

      November 11, 2010 at 6:10 pm

      JoAnn, I talk about it here and here. I’m still working on a totally devoted section to the ACD and diet I follow. 🙂

      Reply
  10. Nance says

    November 11, 2010 at 9:18 am

    This is a great idea! Do you suppose it could work for “dried” blueberries, cherries, etc.? I love dried blueberries, but being on the ACD has curtailed my using those in recipes.

    Reply
    • Ricki says

      November 11, 2010 at 6:11 pm

      Yes, I’m sure it would work for those other berries, too! But don’t expect the same dry, chewy texture–these are actually a bit moist inside, and slightly papery skin (not rubbery like the store-bought kind). Still massively delicious, though. 🙂

      Reply
  11. Ellen @ I Am Gluten Free says

    November 11, 2010 at 10:31 am

    Homemade Dried Cranberries! Yay – I can make them myself and control the amount of sweetener in them. Thank you!

    Reply
  12. GF Vegan Munchies says

    November 11, 2010 at 12:30 pm

    Yum! Could these be made in a dehydrator too? Thank you!

    Reply
    • Ricki says

      November 11, 2010 at 6:12 pm

      I’m guessing they’d be even better in a dehydrator, as the texture would eventually become that of the more conventional type. Since I sold my dehydrator years ago (hmmm. . .rethinking that move, now), I used my oven.

      Reply
  13. Shirley @ gfe says

    November 11, 2010 at 2:07 pm

    Oooh, Ricki, what a great idea! Love this recipe and your Flash in the Pan series. Really, so much of cooking fabulously is just that–a flash in the pan! It’s wonderful when you can repeat it time and time again though. 😉

    Thanks for this one, dear! 🙂
    Shirley

    Reply
  14. Jacqueline says

    November 11, 2010 at 2:14 pm

    those biscuits look truly yummy Ricki. Such a good idea to dry your own cranberries 🙂

    Reply
  15. Shannon says

    November 11, 2010 at 8:15 pm

    such a fabulous idea!! i definitely need to try this 🙂

    Reply
  16. Johanna GGG says

    November 11, 2010 at 9:42 pm

    oh dear does that mean I am eating mouldy dried fruit 🙁 that darned stuff really does get everywhere – well that would be a good excuse to try the recipe – I am sure that fresh dried fruit must taste great

    Reply
    • Ricki says

      November 14, 2010 at 5:56 pm

      I’m no expert, but that’s what my ND tells me. 😉 The fresh is softer and moister–quite nice!

      Reply
  17. Hannah says

    November 13, 2010 at 4:44 pm

    This is fantastic- It’s simply impossible to find dried cranberries that aren’t doused in sugar. I’ll definitely keep this one filed away for when I have to bake for sugar-sensitive folk. 🙂

    Reply
  18. Mom (Gretchen) at The Gluten-Free Edge says

    November 14, 2010 at 8:56 am

    Fresh cranberries just went on the grocery shopping list – Craisins have been a pantry staple for many years but this recipe sounds so much tastier. Corn syrup is what I call ‘food glue’ and thanks to you in the last couple of years I am learning healthier and tastier options.

    Reply
    • Ricki says

      November 14, 2010 at 5:56 pm

      I’m so happy to hear this! Thanks so much! 😀

      Reply
  19. sarah says

    November 22, 2010 at 1:27 pm

    i was JUST thinking i needed cranberries for a cranberry & kale tart (Elana’s Pantry) but how would i get them without added refined sugar! Thanks for posting this!

    Reply
  20. Ashley says

    January 19, 2011 at 7:18 pm

    Love the idea of homemade dried cranberries!

    Reply
  21. Annalisa R says

    November 24, 2014 at 1:50 am

    Okay, I tried it! It worked! Yum. I got a huge bag of cranberries from Costco and did one tray as with oil and honey (I subbed for the stevia since I’m trying to avoid it) and one tray of just plain cranberries. Two points of learning– (1) I found some of the berries burst and dried as they should, but others stayed intact, and just sort of steamed themselves into cranberry sauce mush. Finally after hours of drying, I just took them out and ate those ones! This was much more of an issue for the plain berries, but a few of the sweetened ones, had this trouble, too. When I do it again I will cut the berries first. (2) I washed them berries and then added the sweetened oil. Didn’t think about oil not sticking to wet cranberries. It still worked, but if you plan to wash the berries, do it ahead of time! I used them in your stuffing, and it was super tasty. Thanks for some great ideas. Btw, I also dried frozen corn in this way, tossed with cumin and roasted at a slightly higher temp. Delicious! I just added organic corn back into my diet, and this was such a treat.

    Reply
    • Ricki Heller says

      November 24, 2014 at 12:29 pm

      Thanks for the tips, Annalisa! I did try cutting the berries, but found the juices all just oozed out onto the tray, so I just put up with a few that don’t wrinkle and stay whole. 😉 And I LOVE your idea for prepping corn this way–sounds totally scrumptious!

      Reply

Trackbacks

  1. Candida diet, sugar-free, grain-free, vegan Kale & Fennel Salad with "Buttermilk" Dressing | Ricki Heller says:
    May 27, 2014 at 10:10 pm

    […] cup (60-80 ml) goji berries (or oven dried cranberries for Stage […]

    Reply
  2. 75 Fresh Cranberry Recipes Roundup {Week 11 of 12 Weeks of Christmas} - Meal Planning Magic says:
    December 5, 2014 at 8:25 pm

    […] Maple ~ The Roasted Root Thanksgiving Leftovers Salad with Cranberry Vinaigrette ~ The Roasted Root Homemade Oven Dried Cranberries ~ Ricki Heller Cranberry Baked Brie Puff Pastry Bites ~ The Law Student’s Wife Cranberry […]

    Reply
  3. Candida Diet, Vegan Gluten-Free, Sugar-free , Cashew Bircher Muesli Recipe for So Delicious | Ricki Heller says:
    January 22, 2015 at 1:48 pm

    […] 1/3 cup (80 ml) naturally sweetened dried cranberries (I used oven-dried cranberries) […]

    Reply
  4. Thanksgiving Sweet Potatoes - This Autoimmune Life says:
    November 25, 2016 at 3:49 pm

    […] These Thanksgiving Sweet Potatoes with Cranberries are so good I think I could eat them as a dessert! And these are a much healthier version than those covered in brown sugar and marshmallows. To make them even healthier,  use this recipe from Ricki Heller to make your own sugar free dried cranberries. […]

    Reply
  5. Candida diet, sugar-free, gluten free, dairy free, egg free, nut free, vegan Chocolate-Peppermint Bark says:
    November 18, 2017 at 7:10 pm

    […] cup (60 ml) goji berries, dried cranberries, blueberries or cherries, or chopped nuts, if […]

    Reply
  6. Candida diet, gluten-free, vegan Bread-Free stuffing recipe says:
    November 23, 2017 at 10:33 am

    […] cup (120 ml) fresh or oven dried cranberries, […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

[read more about Ricki...]

As seen on…

Categories

Become a Patron!

Ricki Heller

Footer

  • Home
  • About Ricki
  • Cookbooks
  • Candida FAQ
  • Contact
  • Privacy Policy
  • Disclosure Policy

Copyright © 2022 · RICKIHELLER.COM

Subscribe to our emails and grab your FREE bonus guide, "3 Simple Shifts to Stick with it Right Now!"
The holidays are coming & The Sweet Life can help. Join the waitlist!