dried or fresh?

[cadetchef]

Hello all, I'm a newcomer to this forum and am looking forward to reading previous posts and talking to you. My first question is: can I use dried cranberries instead of fresh? I have a mousse type recipe that calls for fresh cranberries. They would be boiled with sugar for 1 to 2 minutes, strained and the juice used in the mousse makeup. Do you think that would work okay with dried berries? Would I need more to make up for the bulk of the fresh? Would I have to soak them first? Any advice would be much appreciated.

[abi_csi]

Fresh would be better for a recipe such as this as it's a fresh recipe using cream etc (as it's a mousse), although I suppose you could use dried. Cranberries are in season so it shouldn't be hard to get fresh at all.

[40 years experience]

You definitely need to use fresh for a mousse. Along with the texture factor, dried cranberries are usually sweetened which would throw off the whole recipe

[LuvsToCook]

You definitely need to use fresh for a mousse. Along with the texture factor, dried cranberries are usually sweetened which would throw off the whole recipe


I agree with it, some dried cranberries are mixed with sugars.

[Semigourmet]

I just made a cranberry sauce this year with Dried cranberries, simmered in cranberry juice and they reconstitute very well, after they sat for a day in the liquid they were exactly like fresh. as for the sugar I would just cut back the sugar in your recipe to make up for the sugar in the craisins. but I would think you could use them. Might have to tweek a bit, but I think it could be done.

[MrPolarZero]

Yup, you will have to used fresh ones on this. Aside from the fact that you will get more juice here, the fresh berries will also add texture to it.

[MrPolarZero]

I think fresh cranberries are more tastier. So, that would fit perfectly for your recipe :)

[PappaLazarou]

Obviously Google translator has a little way to go ! ;)