Instructions

1. Preheat your over to 200 degrees Fahrenheit.

2. Select firm, ripe cranberries and wash thoroughly. The quality of your final product depends upon the quality of the fresh berries.

3. Fill your large pot about halfway full of water and bring to a boil.Once boiling, pour all the cranberries into the water to blanch them. This will ensure your berries maintain their beautiful red color as well as prompt them to pop open.

4. Allow the cranberries soak until their skins break. The skin needs to burst properly or the drying process will take a very long time. Keep the berries submerged until each one breaks open.

5. Drain the water from your pot once all of cranberries have split open. Use your paper towels to dry off the berries by gently patting each one.

6. Cover the baking sheet with several layers of paper towel. You will probably need about three layers to sufficiently cover the surface of the baking sheet. Once the paper towel layer is in place, add a single piece of parchment paper to the top.

7. Spread the cranberries on the parchment paper in a single layer and then place the baking sheet into the preheated oven.

8. Reduce heat to 150 degrees Fahrenheit and allow the cranberries to dry slowly . This process will take up to eight hours. Keep an eye on the berries and remove when ready. You may choose to leave them in longer depending on how chewy or crunchy you like them.

9. Store the dried cranberries in a sealed glass or plastic container. Stored berries can be used for up to five years.