The University Extension of the University of Missouri system and Lincoln University have developed this recipe for sweetened dry cranberries:

Place berries in a heat-resistant bowl.

In a saucepan, dissolve sugar in water; bring to a boil. Pour boiling syrup over berries. Put bowl in a steamer; steam for 45 minutes. (When testing this recipe, the extension service lined the bottom of a Dutch oven with canning rings, added 2 inches of water and set a Pyrex bowl of berries inside. The bowl was low enough for the Dutch oven lid to close completely.)

Remove bowl from steamer; let cool without stirring. Cover with a clean dishcloth and leave in a warm dry room for 3 to 4 days, stirring occasionally.

Lift berries out of syrup. Place berries on waxed paper-lined food dehydrator trays. Dry at 145 degrees until raisinlike and easy to handle. Store in tightly covered container up to 3 months.