Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Dec 28, 2009
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Q: I see a lot of recipes for muffins and other baked goods which call for sweetened dried cranberries. I would like to substitute fresh cranberries whenever possible.
Any suggestions for the best way to pull this off? Thanks!
Sent by Amy
Editor: Amy, we see no reason why you couldn’t substitute fresh cranberries for dried!
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.
If your cranberries are on the larger size, we’d cut them in half or quarters before baking. Toss them with a little flour so they won’t sink in the batter, too!
What are other suggestions do you have for baking with fresh cranberries?
Related: Recipe: Fresh Cranberry Scones
(Image: Flickr member The Delicious Life licensed under Creative Commons)
