Preheat the oven to 200F.

Cut each cranberry in half (see main post for suggested methods). Place them in a bowl and add the powdered sweetener and oil.

Mix well, then spread the cranberries out onto a baking sheet lined with a silicone mat or baking parchment. Try and get them into a single layer. 

Bake for one hour. Shuffle them around after this time (there will be more space). Bake for another 2-3 hours or until the cranberries are fully dried. Note: You can tell when they are ready because the "seed holes" have all closed up. Let cool fully.

Transfer the dried cranberries to an airtight container. Store in the fridge (otherwise they will lose their texture).