Looking for a cranberry substitute? Explore our guide to find the best cranberry alternatives such as red currants, raspberries, and frozen cranberries. Learn how to make substitutions for similar results in a variety of recipes.
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What are cranberries?
Cranberries are small, tart, red berries that grow on low-lying shrubs, mostly in cooler regions of North America. They’re often harvested in the fall and are known for their bright red color and sharp, tangy taste.
Cranberries are rich in antioxidants, vitamin C, and vitamin E, and have compounds like proanthocyanidins, which are known to help prevent certain bacterial infections, especially in the urinary tract.
Because of their tartness, cranberries are commonly sweetened for use in sauces, juices, and baked goods. They’re also popular dried as a snack or ingredient in salads, trail mixes, and other recipes.
Uses
Here are the most common uses of cranberries:
Cranberry sauce - Served with turkey and holiday meals.
Juice and smoothies - Cranberry juice on its own or blended in smoothies.
Baked goods - Fresh, frozen, or dried cranberries in muffins, bread like cranberry orange bread, scones like these gingerbread scones, cookies, and cakes.
Jams and jellies - They can be cooked with sugar to make spreads for toast, pastries, or desserts.
Sauces and marinades - They can be blended into sauces and marinades for meat dishes to add a tangy-sweet balance.
Tea and infusions - Dried cranberries in herbal teas and infusions for flavor and color.
Salads and grain bowls - Dried or fresh cranberries in salads, quinoa, or rice bowls.
What is a good substitute for fresh cranberries?
When fresh cranberries aren’t available, a few good substitutes can work well in recipes, particularly in sauces, baked goods, and salads. Here are some of the best options and how to use them:
1. Frozen cranberries
Frozen cranberries are a great substitute when fresh is needed. Use them in baking, sauces, and any recipe where you would use fresh cranberries.
To substitute, use frozen cranberries in a 1:1 ratio for fresh. There is no need to thaw before using unless a recipe calls for it.
2. Dried cranberries (rehydrated)
Dried cranberries can be rehydrated. The dried version is a wonderful substitute in place of fresh cranberries. Rehydrated cranberries are best in savory recipes, baked goods, and salads.
To substitute, rehydrate dried cranberries by soaking them in warm water or juice for about 15 minutes to plump them up. Use about ¾ cup of dried cranberries to replace 1 cup of fresh, as they expand when rehydrated. They will be slightly sweeter than fresh.
3. Red currants
Similar to black currants, red currants are small, bright red berries that have a similar tart flavor to cranberries. They are best in sauces, chutneys, and baked goods.
To substitute, use fresh or frozen red currants in a 1:1 ratio. They are slightly softer than cranberries so they may cook down faster.
4. Raspberries
Raspberries have a soft texture, a hollow center, and a tart but slightly sweet taste. They are great in sauces, salads, and baked goods.
To substitute, use fresh or frozen raspberries in a 1:1 ratio. These fresh berries are softer and release more juice than cranberries, so they work best in recipes where cranberries would be cooked down. They may also require reducing additional liquid in the recipe to compensate for their higher moisture content.
5. Chopped tart apples
Chopped tart apples such as Granny Smith apples make for a good substitute in savory dishes, sauces, chutneys, dessert fillings, and baked goods.
To substitute, use chopped tart apples in a 1:1 ratio. Add a teaspoon of lemon juice to enhance tartness. Apples have a similar texture but a milder flavor, so they work well in sauces or dishes where cranberries are cooked down. Adding a splash of cranberry or pomegranate juice can enhance the tartness and color.
6. Pomegranate arils (seeds)
Pomegranate seeds, or arils, are the juicy, jewel-like edible parts of a pomegranate fruit. Each aril contains a small, crunchy seed surrounded by bright red, juicy flesh, which gives them a sweet and tangy flavor. With a similar flavor profile to cranberries, they are delicious in salads, toppings, and fresh applications.
To substitute, use pomegranate seeds in a 1:1 ratio. These work well as a fresh substitute in salads or as a topping because they provide a juicy, tart pop similar to fresh cranberries. However, due to their high water content, they don’t hold up as well in baking.
Helpful tips
- Match the Tartness: To get a similar tartness, consider adding a bit of lemon juice or zest to milder substitutes.
- Adjust Sweetness: Some substitutes may be sweeter than fresh cranberries. Reduce added sugar in your recipe to balance the flavors.
- Mind the Juiciness: For baked goods, avoid overly juicy substitutes (like raspberries), as they may release too much moisture. Pomegranate seeds work best for uncooked dishes like salads.
- Color Consistency: If appearance is important, choose a red or dark berry to retain the recipe's visual appeal.
More cranberry recipes
Conclusion
In conclusion, several fruits can be used as substitutes for cranberries, depending on the recipe and desired flavor and texture. Red currants, raspberries, and tart apples are all good options.
When substituting, it's important to consider the differences in flavor, texture, and nutritional content, and to make any necessary adjustments to the recipe to ensure the best results.
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