Recipe adapted from here.
12-ounce bag fresh cranberries
1/4 cup water
1/2 cup granulated sugar
Wash cranberries then place them in a sauce pot. Bring a pot of water to a rolling boil in a second pot then pour boiling water over cranberries. Let the cranberries soak for about 10 minutes. They will pop (split open) during this time.
Drain the cranberries and gentle dry them. Check to make sure all the cranberries popped. If any of them did not, pierce them with a paring knife.
In a saucepan, combine the water and sugar and bring to boil until sugar is dissolved to make a simple syrup. Add cranberries to the simple syrup and stir until all the cranberries are well coated (you can skip this step, but your craisins will be very, very tart).
Preheat oven to 200 degrees. Cover a cookie sheet with parchment paper. Spread the cranberries out on the cookie sheet in a single layer and place in the oven.
Bake cranberries for 6 to 8 hours. Since cranberries come in different sizes, the smaller one will dry out quicker than the larger ones so at about 5 or 6 hours, I start checking on the cranberries every hour and removing the ones that are shrivelled but are still somewhat soft.
Allow to cool. Store in an airtight container.
More Cranberry Recipes:
Cranberry Sauce Three Ways: Traditional, Orange Zest, and Brandied
Spiced Cranberry Juice
Michigan Cranberry Brownies
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries
Dark Chocolate-Covered Cranberries