Dried cranberries: like or dislike?
[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.]
Even if I didn't live in the part of the country that ships cranberries from the local bogs to markets everywhere, I'd still be a huge fan of dried cranberries. Cleverly named "craisins", because they're soft and wrinkly just like raisins, dried cranberries can add just the right amount of chewy tartness to salads, muffins, and granola. If you can find these reduced-sugar cranberries (look in the section of the supermarket that has produce and nuts, and other dried fruits), they offer a real savings in sugar without losing much of the sweet taste. Sweet, tart, wrinkly, red: dried cranberries always find a place at my table at this time of year; I've even made chutney with them. How about you?
Dried cranberries: like or dislike?
Last week: canned green chile peppers. Who liked, and who disliked? Take a peek.
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.
I love dried cranberries and I have a few favorite recipes that use them, including a brussels sprouts salad with bacon, dried cranberries and almonds. I agree that they add just the right amount of tart sweetness to so many things.
I haven't seen the reduced-sugar ones; they just went on my shopping list. BTW for people like me who don't use these often, they stay good in the freezer for years.
I absolutely love dried cranberries. I add them to granola, and they find a place in many of my Indian dishes- adding a sweet-tart note to savory pilafs and biryanis and in Indian sweets like kheer and sheera (semolina pudding). My 4 year old likes to munch on a handful as a snack.
LOVE LOVE LOVE! I use the 50% less sugar craisins, always have at least 2 bags in the pantry; thanx to KALYN, for the thought to freeze them.....they don't stay around that long here, but, i now know they'll keep well should i ever need to freeze any.....it's nearing the holidays, so, these little jewels will be featured shamelessly LOL i use them in salads, oatmeal, cookies, cakes and breads, i add a handful to thanksgiving dressing, and have a go-to holiday/shower/any celebration where i need to take an appy featuring them with walnuts and brie, sometimes caramelized onions.....can't say enough good things about them ;0)
They're okay, but since I grew up in Michigan, I prefer dried cherries. They're bigger so they have more of a presence. I made orange-cherry muffins a few weeks ago. My, they're good! 😋
I like them very much, but unfortunately they are too high in carbs for my pre-diabetic
eatting plan.
I love dried cranberries! Always use the 50% less sugar ones in many recipes and also in my morning cereal.
I like dried cranberries and use them a lot in baking. I also like them in stuffing and oatmeal.