Substituting Dried Cranberries for Fresh/Frozen
I have a slow cooker recipe (for meat) that calls for 4 cups fresh or frozen cranberries. Fresh are out of season, and frozen out of stock at my usual stores. All that's available are dried cranberries.
I'm wondering about the advisability of getting the dried cranberries and re-hydrating them in the other fluid ingredients of the recipe (e.g. apple juice) over the stove, and using them in the slow cooker as usual.
Is this a reasonable thing to do? If so, what measure of dried cranberries will substitute for 4 cups frozen? And how much fluid will that amount of dried cranberries require to re-hydrate to 4 cups?
Best Answer
I wouldn't.
I'm guessing that a recipe which requires 4 cups of fresh cranberries has them as either the majority ingredient, or the #2 ingredient by weight. With that assumption in mind, I'm recommending against this.
Fresh cranberries are very high in ascorbic acid (Vitamin C). This makes them extremely tart, which is a big part of their flavor. In dried ones, all of this acid and about half their tartness is destroyed by the drying process. Dried cranberries are often sweetened as well. As a result, a rehydrated dried cranberry won't taste a lot like a fresh one ... compare fresh table grapes and raisins for a similar difference.
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Quick Answer about "Substituting Dried Cranberries for Fresh/Frozen"
Can I substitute sweetened dried cranberries in recipes that call for fresh cranberries? Yes, sweetened dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.How do I use dried cranberries instead of fresh?
You'll probably want to use about 1 cup of fresh cranberries for every 1/2 cup of dried cranberries called for in the recipe. You can also look for recipes calling for fresh blueberries and use cranberries instead. Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one.Can frozen cranberries be substituted for fresh?
Fresh cranberries can last up to four weeks in the refrigerator. When stored correctly in the freezer, you can extend that to a full year. Frozen cranberries work just as well as fresh in cranberry sauces and relish, and have an advantage in baked goods.What can I substitute for frozen cranberries?
If you can't get frozen cranberries, soak 50g dried cranberries in water, cranberry juice, apple or orange juice for 20 to 30 minutes before baking or chutney making.Should you soak dried cranberries before baking?
If you plan to cook or bake with dried fruit, soaking it first will keep it plump and moist. It also prevents the fruit from absorbing excess liquid from the recipe. It's a small step, but one that can make a real difference in the final quality of the dish.Dried Cranberries: 2 methods
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