The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Are "cranberries" fresh or dried?

brec's picture
brec

Are "cranberries" fresh or dried?

When a recipe, such as this one, calls for "cranberries" without elaboration would it be referring to fresh or dried (sweetened?) ones?

Abe's picture
Abe (not verified)

Dried unless specified as fresh cranberries. 

gary.turner's picture
gary.turner

I'd assume fresh or frozen, lacking instructions for re-hydrating the dried fruit. Or did I miss them.

Is @sadkitchenkid still haunting the forum? That would be the person to ask. Maybe by PM.

g

brec's picture
brec

I think dried can be used without rehydrating. I'm pretty sure the walnut & cranberry loaves my local Whole Foods Market sells contain dried cranberries.

Anyway, I now reveal my ulterior motive: I'm wondering if I can use dried blueberries in place of the cranberries.

pmccool's picture
pmccool

I would anticipate that dried cranberries are intended.  That recipe has no sweetener to offset the tart bite of fresh or frozen cranberries.

So yes, you should be fine with dried blueberries in place of the cranberries.

Paul

brec's picture
brec

I really like blueberries.

Whether I'll be fine remains to be seen (with respect a different recipe than I originally asked about here).

garybcookin's picture
garybcookin

I would think they would be dried as in a bread product the fresh or frozen would give off enough moisture I  think the results would make for a strange texture as it would be soggy spot. Other baked goods like muffins seem to not have that problem. The difference between bread and muffin finished texture and crumb structure.