Preheat oven to 200 F.

Put cranberries in a large skillet, and pick through to remove soft and/or brown ones. If sweetener is powdered, dissolve in water. Pour over cranberries and stir.

Heat on medium high until cranberries pop, about 4-5 minutes. (May want to stop the cooking early and pop any additional with a toothpick). Stir every minute or two. When all seem popped, turn off the burner and let them cool for 10 minutes.

Squish them down with the back of a large spoon. (I would use a toothpick or gentle pressure. You don’t want them to be too squished or they will meld together). Let cool another 5 minutes or so.

Cover baking sheet with three layers of paper towels and a piece of parchment paper. (I used a few sheets of paper towels between the dehydrator tray screen and the tray). Spread cranberries on the parchment (or the dehydrator screen). They will mostly separate as they dry. If unpopped ones remain, pop them now with a toothpick or gentle pressure.

Put in oven and turn heat down to 150 F (or use a dehydrator set at 145F). In 2-4 hours, replace parchment and flip paper towels over. (If using a dehydrator can flip the paper towels or just remove them if most of the liquid is absorbed).

Start checking after 6 hours. Total time depends upon humidity and other factors. It usually takes about 8 hours. It also depends on whether you want to dry them to the point where they still have some “give” or whether you like them “crispier”. Separate them, and store in a covered container.