Rinse the cranberries thoroughly under cold running water. Discard any stems or bruised berries to ensure quality.

Bring a large pot of water to a rolling boil. Carefully add the cranberries and blanch them for approximately one minute, just until their skins begin to crack. Drain well and gently pat them dry using a clean kitchen towel.

In a medium saucepan, combine the sugar (or honey) with the water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely to form a simple syrup. For enhanced flavor, stir in the orange zest or vanilla extract.

Place the cranberries into the prepared syrup, ensuring each berry is evenly coated. Allow them to sit and soak up the sweetness for 5 to 10 minutes.

Oven Method: Preheat your oven to the lowest temperature setting, ideally 170°F. Line a baking sheet with parchment paper and spread the syrup-coated cranberries in a single layer. Dry them in the oven for 4 to 6 hours, flipping them occasionally to ensure even drying. The cranberries should be slightly chewy when done.

Dehydrator Method: Arrange the cranberries on the trays of your dehydrator in a single layer. Dry at 135°F for 8 to 12 hours, checking intermittently until they reach your preferred texture.

Once dried, let the cranberries cool completely. Store them in an airtight container at room temperature for up to two weeks, or transfer them to the freezer for extended storage.