Cranberry Noels Cookie Recipe (2024)

FAQs

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

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.

Nope! While cooking cranberries generally brings out their sweetness (especially if you cook them down with plenty of sugar), they'll be perfectly sweet on their own – and hold up better during baking – if you put them in the batter whole.

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.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

No Need to Thaw Your Cranberries: You don't need to thaw frozen berries before using in a recipe—just give them a quick water bath.

To prepare cranberries for cooking, sort the berries to remove any soft berries and stems. Rinse in cold water and drain well. It is not necessary to thaw frozen berries before use.

When baking biscuits, it's enough simply to stir the cranberries through. However, if you're planning on using these beautiful red fruits in larger baked goods - like cakes, breads or muffins - you may wish to coat them in a little flour before adding them to your mixture and stirring through.

This is very simple, and works on any kind of dried fruit. Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.

Preheat oven to 170 degrees or the lowest setting. Line a baking sheet or two with parchment paper. Spread cranberries in a single layer on baking sheet. Bake rotating pans and stirring cranberries every hour or so to break up any clumps until dry and chewy.

Choose. Although cranberries are almost always prepackaged, look for firm, plump berries with a deep red color. Avoid shriveled or soft berries.

What happens if you cook cranberries too long? ›

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.

You may even want to freeze a few bags, so you can enjoy fresh cranberry recipes throughout the year. * The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

Red Currants

Red currants are the closest substitute for cranberries if you can't find cranberries in any form. They have a similar tart flavor and work well as a 1:1 substitute in most recipes.

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 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.

Combine one 12-oz. bag fresh or frozen cranberries (no need to thaw them if frozen), ¾ cup sugar (you can replace some or all of the white sugar with brown sugar for a deeper, more caramelly flavor), 1 Tbsp. orange zest, a pinch of kosher salt, and 1 cup water in a medium saucepan.

"Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

Overall, cranberries are high in vitamin C and fiber, and they can be delicious, both fresh and frozen.

There's not a direct substitute for fresh cranberries, but you could make a relish or chutney using a combination of fresh cherries and pomegranates, as well as a small amount of dried cranberries or dried figs. The flavor will be more sweet than tart, but it serves the same purpose.