Dried Cranberries | Sweetened

When you’re shopping for dried cranberries with food allergies in mind, you want absolute clarity on where and how they were processed. Gerbs Dried Cranberries are made in our family-owned, dedicated allergen-free facility in Johnston, Rhode Island. Our facility has never handled gluten, wheat, peanuts, tree nuts, shellfish, dairy, eggs, sesame, or any of the 14 major allergens. No co-packers. No shared equipment. Every bag is packed by our own trained staff on equipment used exclusively for non-GMO, vegan, and kosher foods. That is the Gerbs Guarantee.

Cranberries (Vaccinium macrocarpon) are among the most tart of all fruits, their natural bitterness and acidity make them inedible fresh for most people and nearly always sweetened in dried form. Our dried cranberries are sweetened with cane sugar, which transforms the sharp, astringent berry into a chewy, pleasantly sweet-tart snack that is familiar from trail mixes, oatmeal, salads, and holiday baking across North America. Cranberries are native to North America and have been cultivated in Massachusetts, Wisconsin, and New Jersey for over two centuries.

The proanthocyanidins (PACs) in cranberries have been among the most studied phytochemicals in the fruit world. Dried cranberries retain these compounds alongside fiber and vitamin C, making them one of the more nutritionally interesting sweetened dried fruits available.

Dried cranberries are whole or processed cranberries (Vaccinium macrocarpon) that have been dehydrated and sweetened. Fresh cranberries are exceptionally tart due to their high organic acid content, primarily quinic, malic, and citric acids, making them unpalatable to most people without some form of sweetening. Cranberries are native to North America and have been cultivated commercially in Massachusetts, Wisconsin, New Jersey, Oregon, and Washington since the early 19th century. The proanthocyanidins (PACs) in cranberries, particularly the type-A PACs, have been the subject of considerable research for their role in urinary tract health. Drying and sweetening makes cranberries accessible as a snack food while retaining much of their native phytochemical profile.

Proanthocyanidins (PACs): Urinary Tract Research

Cranberries contain a specific class of polyphenols called type-A proanthocyanidins (PACs), which have been extensively studied for their potential role in urinary tract health. Research reviewed by the NIH suggests that cranberry PACs may interfere with the ability of certain bacteria (notably E. coli) to adhere to urinary tract cells. While this area of research is ongoing and dose-dependent, cranberries remain one of the most studied fruits for this specific mechanism. Dried sweetened cranberries retain PAC content, though at lower concentrations than unsweetened cranberry juice or fresh fruit.

Vitamin C

Fresh cranberries are an excellent source of vitamin C, USDA FoodData Central reports approximately 13.3 mg per 100g. The drying and sweetening process reduces this, but dried cranberries still contribute to total vitamin C intake. Vitamin C supports immune defense, collagen synthesis, and antioxidant protection.

Dietary Fiber

A 1 oz serving of dried cranberries provides approximately 2g of dietary fiber. Dietary fiber supports digestive health, promotes satiety, and contributes to blood glucose moderation. The Mayo Clinic notes that dietary fiber supports digestive regularity and helps maintain healthy cholesterol and blood sugar levels.

Antioxidant Flavonoids

Beyond PACs, cranberries contain quercetin, myricetin, and peonidin, flavonoids that contribute to the fruit’s high measured antioxidant capacity. USDA ORAC measurements have consistently placed cranberries among the top antioxidant fruits.

Low Fat, Cholesterol-Free

Dried cranberries contain no fat (other than negligible trace amounts from the fruit itself) and no cholesterol, making them a naturally appropriate snack for most dietary patterns. As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving Size: 1 oz (28g) | Calories: 92 | Total Fat: 0.3g | Sodium: 1mg | Total Carbohydrate: 24g | Dietary Fiber: 2g | Total Sugars: 19g (includes added sugar) | Protein: 0g | Potassium: 16mg | Vitamin C: 1mg | Vitamin E: 0.6mg (4% DV)

Values are approximate and based on USDA FoodData Central data for sweetened dried cranberries. Actual values may vary by batch.

Sweetened dried cranberries are chewy and plump with a pleasantly sweet-tart flavor that is simultaneously bright and rich. The cane sugar transforms what would otherwise be an aggressively tart berry into a balanced, snackable fruit. Their tartness remains present even through the sweetening, part of the cranberry’s character, giving them more flavor complexity than most sweetened dried fruits. The texture is firm and chewy without being tough.

Cranberries, Cane Sugar, Sunflower Oil.

Straight Snacking

Sweetened dried cranberries are an accessible, reliably tasty snack that works for most palates. Their sweet-tart balance gives them flavor complexity beyond most other sweetened dried fruits. Pack for lunches, travel, and as a desk snack, they are stable at room temperature and hold their texture well in packaging.

Salads

Dried cranberries are a salad staple, a standard component of spinach salads, arugula salads, and holiday grain salads. Their tartness brightens the overall flavor of a dressed salad and provides a sweet counterpoint to bitter or peppery greens. Add with pumpkin seeds and a balsamic or apple cider vinaigrette for a complete allergen-free salad.

Baking

Cranberries are versatile in baking, use in muffins, scones, quick breads, granola bars, and holiday cookies. Their tartness prevents sweet baked goods from becoming cloying. Cranberry-orange is one of the most enduring flavor combinations in American baking; pair with orange zest in scones or quick breads for a classic preparation.

Trail Mix

Dried cranberries are the most commonly used component in commercial trail mixes because they deliver consistent flavor, hold their texture, and provide color contrast in a mix. Combine with banana chips, raisins, and sunflower seeds for a school-safe, allergen-free trail mix that travels well.

Stuffings and Savory Dishes

Add dried cranberries to stuffings, wild rice pilafs, and couscous dishes where a sweet-tart element is needed. They are traditional in Thanksgiving stuffing preparations and work equally well year-round in grain bowls with roasted vegetables and fresh herbs.

Store Gerbs Dried Cranberries in a cool, dry place in an airtight container. Unopened, they keep for up to 12 months. After opening, consume within 3-4 months for best flavor and texture. Dried cranberries are relatively stable due to their high sugar content, they are one of the more shelf-stable dried fruits once opened. Refrigeration after opening is optional but will extend freshness in warm or humid storage environments.