In a medium saucepan, combine the water and sugar-free sweetener, bringing the mixture to a simmer over medium heat.

Add the fresh cranberries to the saucepan and cook for 2 to 4 minutes, or until the skins of the berries begin to pop.

Remove the pan from heat and allow the cranberries to soak in the sweetener solution for 10 minutes.

Drain the cranberries thoroughly using a colander, discarding the excess liquid or reserving it for other uses.

If using, toss the berries lightly with a neutral oil to prevent sticking during the drying process.

Arrange the cranberries in a single layer on a dehydrator tray lined with a fine mesh sheet or parchment paper.

Set the dehydrator to 135°F (57°C) and dry for 8 to 12 hours until the berries reach a leathery, chewy texture with no visible moisture.

Remove from the dehydrator and allow to cool completely to room temperature before transferring to an airtight container for storage.