Dried Cranberries — Nutrients, Health Benefits, And Shopping Tips

Dried cranberries should appear plump and have a vibrant red color. They are typically sweetened, so taste them to ensure the balance of sweetness and tartness is right.

Steer clear of dried cranberries that are overly hard or sticky, which can be unpleasant to eat. Quality dried cranberries should be soft and chewy, enhancing a variety of dishes from salads to baked goods.

Dried cranberries should be stored in an airtight container at room temperature. Keep them in a cool, dry pantry to maintain their tartness and chewiness. Properly stored, dried cranberries can last up to six months.

Excess moisture can cause dried cranberries to clump and spoil. It’s best to keep them away from heat sources. Sealing the container tightly ensures they stay fresh and flavorful.

Dried cranberries can last for 6-12 months when stored in an airtight container in a cool, dark place. For longer storage, they can be refrigerated or frozen, where they can last up to 1-2 years.

Leftover dried cranberries can be used in both sweet and savory dishes. Add them to salads with greens, nuts, and a tangy vinaigrette, or mix them into grain dishes like couscous or quinoa for a touch of sweetness. Dried cranberries are also great in baked goods, where they add a chewy texture and tart flavor.

Use dried cranberries in a trail mix with nuts, seeds, and chocolate, or mix them into yogurt or oatmeal for a quick and healthy breakfast. If you have a lot of dried cranberries, consider making a batch of cranberry sauce or using them in a fruit compote to serve with meats like turkey or pork. Dried cranberries can also be added to a stuffing mixture for roasted meats or vegetables, or mixed into a salad dressing for added sweetness. For a quick snack, enjoy dried cranberries on their own or mixed with nuts and seeds.