Dried cranberries are tart, ruby-red fruits that have been dried and usually sweetened. They add color and a tangy chew to salads, baking and snacks.
History
Cranberries are native to North America. Indigenous peoples ate them fresh and dried, used them as a dye and combined them with other foods. Today they are strongly linked to Thanksgiving in the United States.
Where it comes from
Cranberries grow in bogs in North America, mainly in the northern United States and Canada. Chile is another major grower.
Flavor and how to use it
Add dried cranberries to granola, oatmeal, salads, stuffings, cookies, scones and rice dishes. They have a lot of added sugar, because fresh cranberries are very tart, so check the label.
Buying and storing
Keep in an airtight container in a cool, dry place for several months.
Recipes that use it
In kitchens and traditions
Cranberries are native to North America, and Indigenous peoples used them for food and dye. Fresh cranberries are very tart, so dried cranberries are usually sweetened and infused with sugar or fruit juice. The United States and Canada are the main producers.
Dried cranberries are used in salads, cereals, trail mixes, holiday stuffing and baked goods such as scones and oatmeal cookies.
Good pairings and ideas
- Add to green salads with nuts and cheese.
- Stir into muffins, scones and granola.
- Mix into rice pilaf or stuffing.
- Simmer with orange for a quick sauce.
Frequently asked questions
Why are dried cranberries so sweet?
Raw cranberries are very sour, so they are usually sweetened before drying.
Are unsweetened ones available?
Yes, though they are tart. Check labels.
How should I store them?
In an airtight container in a cool place.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: umberto dez on Pexels.