Fresh Cranberry Almond Soft Batch Cookies Recipe (2024)

FAQs

Can I use fresh cranberries instead of dried in baking? ›

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.

Baking with Cranberries: Cut cranberries in half before adding them to baked goods to prevent them from swelling and popping. Cooking Cranberries on the Stove-Top: Simmer whole cranberries gently in a small amount of water, uncovered, since too much steam might cause them to swell and explode.

Yes! Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.

Cranberries that were recently purchased and never frozen that appear soft are past the ripened stage, and these berries should be sorted and not eaten.

What can you substitute for dried cranberries in cookies? Raisins are a common swap depending on what ingredients you have on hand, but we think dried apricots would be dreamy with this recipe.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Cranberries have a firm crunchy texture when raw but are generally too sour to eat without cooking first. You can buy them fresh, frozen, as canned cranberry jelly, cranberry juice, or dried cranberries.

Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.

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.

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.

What is the best way to chop fresh cranberries? ›

To chop cranberries quickly and easily, use a mini-chopper or food processor. Be sure to pulse on and off to get even evenly sized pieces. You can also use a meat grinder. If you're making cranberry sauce, cook the cranberries just until they “pop.” Cooking them longer will make them mushy and quite bitter.

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

Fresh cranberries are harvested in the fall and are usually only available at your local grocery store from October through December. Fortunately, cranberries can be frozen for up to a year, so remember to stock up with an extra bag or two around the holidays to use throughout the year.

Dried cranberries contain many of the same nutrients and antioxidants as fresh cranberries. They both contain similar amounts of fiber, vitamins, potassium, and iron. The main nutritional difference between fresh and dried cranberries is their sugar content.

The freeze drying process ensures the berries retain the same amount of antioxidants, dietary fibres, vitamins, and minerals as fresh cranberries. Although dried cranberries retain some of their natural sweeteners, depending on the drying process, some suppliers add sugar to make them more palatable.