using fresh instead of dried cranberries in baking
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!
Don't forget to adjust for sugar. Fresh cranberries are quite tart; the dried are also sweetened.
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.
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.
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!