To dry cranberries, submerge them in boiling water, allow them to sit until their skins pop, drain them, coat them in syrup or sugar, place them on a cookie sheet, freeze them, place them in a dehydrator, and dehydrate them. Alternatively, dry them in the oven on a cookie sheet overnight.
To begin the drying process, boil a pot of water on the stove top, and then turn off the heat. Submerge a 12-ounce bag of cranberries in the boiling water, and allow them to rest in the water until their skins pop. Do not leave the cranberries in the water long enough to boil them, as this causes them to get too soft. Drain the cranberries.
For a sweeter taste, coat the berries using 1/4 cup of corn syrup or granulated sugar. Transfer them to a cookie sheet, and place the sheet in the freezer for two hours. Remove them from the freezer, and place the berries on a mesh sheet inside the dehydrator, allowing them to dry for 10 to 16 hours. When the cranberries are done, they should be chewy and have no pockets of moisture.
As an alternative, turn the oven on at 350 degrees Fahrenheit for 10 minutes. Place the cranberries on a cookie sheet, place them inside the oven, and allow them to remain in the oven overnight. To store the cranberries, place them in the freezer.