Wash and dry cranberries. This can be done even if they are frozen, just pat dry with paper towels. Place cranberries in a medium size mixing bowl.
12 ounces fresh or frozen whole cranberries
Line your dehydrator rack with parchment paper. If you are using a dehydrator where the racks are not oven safe, line a baking sheet with parchment paper.
Toss the cranberries with the oil and then add the sugar and toss again to coat the cranberries with sugar.
1 Tablespoon avocado or olive oil, ¼ cup white granulated sugar
Dump the cranberries on to the parchment lined tray and make sure they are in a single layer. Place the tray in an oven at 450℉/230℃ and bake for 15 minutes. Remove and toss the cranberries around in the juices.
Place the tray of cranberries into an oven or dehydrator and set the temperature to 150℉/65℃ and the time for 14 hours. The cranberries will take anywhere from 12-16 hours to fully dehydrate and the result will be chewy cranberries very similar to Craisins. *See recipe notes if you want crunchier cranberries.
Allow the dried cranberries to cool completely before storing them in an airtight container.
For Crunchier Cranberries increase the temperature on your oven or dehydrator to 180℉/80℃ and dehydrate for 12 hours. Remove from parchment paper and allow to cool on a cooling rack.