Cranberry cookies recipe (2024)

FAQs

Are fresh or dried cranberries better for baking? ›

Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, 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.

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.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Choose. Although cranberries are almost always prepackaged, look for firm, plump berries with a deep red color. Avoid shriveled or soft berries.

Don't Skip This Step if You're Cooking or Baking With Dried Cranberries | Livestrong.com. To rehydrate dried cranberries for baking recipes, simply soak them in hot water, juice or other liquid. You don't need to soak dried cranberries overnight.

Your recipe should specify whether to use chopped cranberries or not. If it doesn't, be sure to measure your cranberries before chopping them. Follow this guide: If the recipe says to use "1 cup (250 mL) cranberries" chop the cranberries first, then measure them.

Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered trademark of Ocean Spray. Craisins were introduced as part of a packaged cereal produced by Ralston Purina in 1989.

If your recipe calls for fresh cranberries, swap in 3/4 cup of the dried version. Place the dried cranberries into a glass bowl. Pour boiling water over the cranberries until they are all completely covered. You can also substitute hot fruit juice instead of water for added flavor.

Limited supply. Only a certain amount of fresh fruit can be harvested during the growing season. After harvesting, much of the fruit is dried or processed to improve shelf life and supply the rest of the year. Because dried fruit has a longer shelf life, the supply is more limited, driving prices up.

Wet Harvesting

Cranberries have pockets of air inside the fruit. Because of this, cranberries float in water, and thus, the bogs can be flooded to aid in removal of fruit from the vines. Water reels, nicknamed “egg-beaters” are used to stir up the water in the bogs.

Do I need to rinse fresh cranberries? ›

Avoid cranberries that look bruised or shriveled. Before use, rinse fresh or frozen cranberries and discard any that are damaged. It is not necessary to rinse before freezing, and there is also no need to clean dried cranberries. When cooking, heat cranberries just until they pop.

Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.

* The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.

This is very simple, and works on any kind of dried fruit. Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.

This juicy red fruit is perfect to add a natural sweetness to a variety of breads, quick breads, scones, and muffins or any recipes. Reconstitute dried cranberries like you would raisins; simply soak the cranberries in hot water and let them stand for 15 to 20 minutes and strain before using in a recipe.

Cranberries are a great way to add flavor and zing to your baking—a burst of flavor in every bite. They become colorful, ruby red gems in breads, muffins, cookies, and pancakes. They taste good and they're good for you.

Cranberries, in general, dried, or fresh, are loaded with nutrition in the form of vitamins and antioxidants. Dried cranberries contain almost the same number of antioxidants and dietary fibers that you will get in the fresh ones.