Rinse fresh cranberries and discard any soft or damaged berries
Pat the cranberries dry with a clean towel
Optional: blanch the cranberries in boiling water for 30 to 60 seconds until the skins split
Drain the cranberries and cool them briefly
Spread the cranberries in a single layer on a baking sheet lined with parchment paper
Dry them in a dehydrator at 135°F to 145°F for 10 to 18 hours
Or dry them in an oven at the lowest setting, leaving the door slightly open
Stir or rotate the cranberries occasionally for even drying
Continue drying until they are leathery and no moisture remains inside
Let the dried cranberries cool completely
Store them in an airtight container in a cool, dry place