Fruits · Dried fruit
Dried cranberries
Tart cranberries dried with added sugar, chewy and red; used like raisins in baking, salads and granola.
Also called: craisins
A kind of berries
Photo: Unknown author, via Wikimedia Commons (CC-BY-SA-4.0)
What it is
Dried cranberries are cranberries that have been infused with sugar syrup (and sometimes juice) then dried, because the fresh berries are too sour to eat on their own. They are red, chewy and sweet-tart, and plumper than raisins. Fresh cranberries are a different, very hard and sour product.
Vaccinium macrocarpon
How it’s used
- Mixed into granola, trail mix and flapjacks
- Baked into scones, cookies and breads
- Scattered over salads and grain dishes
- Added to stuffing and pilafs
Characteristics
- Taste
- Sweet with a sharp tang.
- Texture
- Chewy and moist.
- Sold as
- dried
- Cooking uses
- Usually eaten raw, Suitable for baking
- Common in
- American, Canadian, British, International
Storage
Cool, dry and dark. Keep sealed in a cool, dry place; they harden if left open. Refrigerate in hot, humid climates.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 308 kcal
- Protein
- 0.17 g
- Carbohydrate
- 82.8 g
- Fat
- 1.09 g
- Fibre
- 5.3 g
- Sugars
- 72.56 g
USDA FoodData Central: Cranberries, dried, sweetened (Includes foods for USDA's Food Distribution Program).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Raisins — Swap 1:1; sweeter and less tart.
- Dried barberries — Use less; much sourer.
Related ingredients
Recipes with dried cranberries
No recipe in the catalogue uses it yet.
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