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using fresh instead of dried cranberries in baking

anunez Dec 2, 2010 07:24 AM

I was going to make scones and I would rather use fresh cranberries instead of dried. Anything I need to change you think? I am going to dust them with flour per usual but perhaps cut back on the liquid a tad? If it matters I am using the Barefoot Contessa's recipe. Thanks!

  1. ChristinaMason Dec 2, 2010 07:28 AM

    Don't forget to adjust for sugar. Fresh cranberries are quite tart; the dried are also sweetened.

    1. goodhealthgourmet Dec 2, 2010 07:51 AM

      i assume you're making this one since you didn't specify:

      as Christina said, you'll have to increase the sugar. but also realize that the *volume* of cranberries needs to be adjusted - there are a lot more cranberries in a cup of dried than there are in a cup of fresh! for every 3/4 cup dried cranberries, use one cup of fresh cranberries and increase the sugar by 2 Tbsp.

      so in this case, you'll need 1 and 1/3 cups fresh cranberries, and an additional 2 Tbsp. plus 2 tsp. sugar.

      make sense?

      1 Reply
      1. re: goodhealthgourmet
        anunez Dec 2, 2010 08:58 AM

        perfect sense! thank you so much - I am always so wary to change anything when baking

      2. s
        soupkitten Dec 2, 2010 09:10 AM

        i rec you chop the fresh cranberries rather than leaving them whole. unlike softer berries like straw, blue, mul, rasp-- which tend to break down and disintegrate into baked goods, cranberries tend to swell and then pop-- leaving crater holes and mushy areas in the baked goods, and then the area around a whole berry can be very tart.

        chopped chunks of whole fresh cranberries will "behave" better for you and give better texture and flavor in scones for you, i think.

        5 Replies
        1. re: soupkitten
          ChristinaMason Dec 2, 2010 10:05 AM

          good advice. i was wondering about this myself.

          1. re: soupkitten
            goodhealthgourmet Dec 2, 2010 01:41 PM

            you can also nuke them in the MW for a minute, and then crush slightly. makes for easier chopping :)

            1. re: goodhealthgourmet
              soupkitten Dec 2, 2010 01:42 PM

              good tip, & not one i'd think of, since i don't own a micro! :)

              1. re: soupkitten
                goodhealthgourmet Dec 2, 2010 02:05 PM

                well it helps things along, but you don't need it. even if you just put the cranberries in a bowl and crush them with the base of a drinking glass first, it will help flatten & "tame" them a bit so they're not quite so jumpy & rolling around everywhere when you go to chop them.

            2. re: soupkitten
              visciole Dec 2, 2010 06:33 PM

              I agree, definitely chop them. I often use frozen cranberries and these are easy to chop. I don't really think you'll need to reduce the liquid very much, since cranberries are quite dry.

              I love fresh cranberries and find almost all dried ones way too sweet, so IMHO this substitution is a very good idea!

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