Do you need to cook cranberries before baking them?

Do you need to cook fresh cranberries before baking? While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods .

Why should cranberries not be eaten raw?

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste , most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Should you soak fresh cranberries before baking?

There's really not much you need to do to prepare fresh cranberries for baking . I just soaked and rinsed my berries to wash them off and then folded them into my cranberry orange pound cake batter. Pro tip: toss your fresh cranberries with a little flour so they won't sink in the batter!

What takes the bitterness out of cranberries?

Add A Splash Of Vinegar While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.

Are fresh or dried cranberries better for baking?

Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods ; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.

Can you use Craisins instead of cranberries?

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods ; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

Can I use fresh cranberries instead of dried in baking?

You'll probably want to use about 1 cup of fresh cranberries for every 1/2 cup of dried cranberries called for in the recipe . You can also look for recipes calling for fresh blueberries and use cranberries instead. Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one.

Is it better to bake with fresh or frozen cranberries?

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour .

What happens when you bake dried cranberries?

Using Dried Cranberries Instead of Fresh Rehydrating dried cranberries is an optional (but recommended) step if you're baking with them, as they won't dry out further during baking and become chewy or hard . Instead, they'll be plump and add moisture to the end product.

Are cranberries better raw or cooked?

What is the healthiest way to eat cranberries? Fresh, raw cranberries are the healthiest . If they're too sour for you, you can still enjoy sweetened versions as part of a healthy diet. Eat dried cranberries with low-sugar foods, such as plain yogurt, oatmeal, or nuts.

Best Cranberry Hand Pies Recipe - Baker by Nature (2024)

October 29, 2020 by Ashley Manila 7 Comments

Rustic Cranberry Hand Pies feature a flaky crust and a delicious orange cranberry filling! And their petite handheld size makes them perfect for sharing this holiday season! It’s just not Christmas in our house without these on the table!

Cranberry Hand Pies Recipe

Whenever I see a vibrant bag of cranberries at the grocery store, I can’t help but feel a little bad for them. Because let’s be real… they’re the true underdog of the holiday season. Especially in the baking world where everyone goes bonkers over pumpkin and apples and sweet potato.

But I’d like to think I help and balance out the scales a bit. Because I LOVE cranberries! And bake with them every chance I get. They have a bright and tart flavor that’s so refreshing. And a welcome change from all of the rich and heavy desserts typically found on a holiday table. Plus, their gorgeous ruby red hue instantly makes any table look more festive! #teamcranberries

Today’s cranberry dessert? Rustic cranberry hand pies! These are so much easier than baking a whole pie! And a major bonus is that you don’t have to wait hours and hours for them to cool. Just a few minutes and they’re ready to eat! I highly recommend serving them warm, with giant scoops of vanilla ice cream! They’re not too sweet, so a scoop or two won’t be cloying.

How to Make Cranberry Hand Pies:

Make the pie dough! This dough comes together easily and there’s no need for a food processor! Made with basic ingredients like baking powder, flour, sugar, and salt. Plus, butter and sour cream! These ensure a flaky puff pastry. Start with VERY COLD BUTTER and don’t over work the dough. And be sure to let it chill for at least one hour before rolling it out. If you need a visual, check out my cherry hand pie recipe which has a step by step video on the pie crust.
Make your cranberry filling! You may use fresh or frozen cranberries for this. But not dried! You’ll also need orange juice, orange zest, a combination of brown sugar and granulated, a dash of vanilla, flour, and grand mariner. If you don’t have grand marnier, a splash of bourbon or even amaretto would also be lovely. If you have no liqueur, simply omit. You’ll combine these ingredients and simmer for about 5 minutes. You don’t want to cook too long or you’ll end up with a cranberry sauce, which is not what we want here.
Roll the dough: On a lightly floured surface, roll the dough out into a large thin square, about 1/8″ inch in thickness. Use a 3.5″ round cookie cutter cut out 16 rounds circles. Cut an X on the top of hand of the circles.
Fill and Bake: Fill half the circles with a heaping tablespoon of cranberry filing. Top with the X circles. Use the edges of a fork to crimp the edges. Then brush the tops with a little beaten egg and sprinkle with sparkling sugar. Place the egg washed pies in the oven and bake for 15 to 20 minutes. If your oven runs hot, definitely start checking on them at 15 minutes! Or you may even want to reduce your oven to 400 degrees after 10 minutes of baking.

Serve warm, preferably with coffee and ice cream! Last week I put a 1/2 cup of almond ice cream on top of a warm cranberry pie and OMG. It was heaven on earth! Next I’m going to try pairing it with butter pecan… sounds so good right?

More Holiday Worthy Cranberry Desserts:

Bakery-Style Cranberry Orange Scones
Easy Apple Cranberry Crisp
White Chocolate Cranberry Bundt Cake
Cranberry Orange Pancakes
Cranberry Pear Pie

Cranberry Hand Pies

Ashley Manila

These rustic little Cranberry Hand Pies feature a flaky crust and a delicious orange cranberry filling! And their petite handheld size makes them perfect for sharing this holiday season! It's not Christmas in our house without these on the table!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 Pies

Ingredients

For the Crust:

2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar
2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
1/2 cup cold FULL FAT sour cream

For the Cranberry Filling:

3 cups cranberries, fresh or frozen
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 teaspoon orange zest, finely grated
2 tablespoons fresh orange juice
2 tablespoons flour
2 Tablespoons grand mariner
1 teaspoon vanilla extract

For the Egg Wash:

1 large egg, beaten
2 Tablespoons sparkling sugar, optional

Instructions

For the Crust:

In a large bowl, whisk together the flour, salt, baking powder, and sugar.
Add in the butter, and use your hands or a pastry cutter, to work it into the dry ingredients until it's a coarse meal. The butter should about the size of peas.
Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point.
Turn the dough out onto a well floured work surface and bring it together with a few quick kneads.
Pat the dough into a 10-inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter.
Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
Crust may be made up to 5 days in advance and stored in the fridge until needed.

For the Cranberry Filling:

In a medium saucepan, combine the cranberries, both sugars, orange zest, and orange juice. Heat over medium-heat just until the sugar has melted, about 3 minutes.
Sprinkle in the flour and stir well to combine. Cook another 3 minutes, or until the sauce has thickened. Finally, stir in the grand mariner and vanilla. Cook for 30 seconds.
Remove from heat and scrape into a bowl. Don't worry if some of the cranberries burst, this is normal. Set aside to cool completely.
Cranberry filling can be made up to 3 days in advance. Store in the fridge, covered, until needed.

For the Egg Wash:

Crack the egg into a small mixing bowl. Whisk until well combined.

Assembly and Baking:

Preheat the oven to 425°(F). Place a rack on the middle shelf.
Line a large baking sheet with parchment paper. Set aside until needed.
On a lightly floured surface, roll the dough into a large thin square, about 16" x 16".
See Also
Cheese Straws Recipe - The Cookie Rookie®
Using a 3.5" biscuit cutter, cut out 16 circles.
Lightly brush the beaten egg wash along the edges of 8 circles. Then add a heaping tablespoon of filling in the middle of those circles.
Using a small paring knife, cut an X shaped vent on top of the remaining eight circles.
Top each filled circle with a vented circle, and seal by pressing the edges shut with the tines of a fork. Make sure the edges are sealed well!
Lightly brush the top of each pie with egg wash and sprinkle with sparkling sugar.
Transfer the pies onto the prepared baking sheet. Bakefor 18 to 20 minutes, or until golden brown.
Remove from oven and cool for 10 minutes before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Reader Interactions

Comments

Janice says
November 12, 2022 at 2:45 pm

Made these hand pies yesterday and we really like them. I have a lot of cranberry filling left and while I could make more pastry I was wondering what else I could use the filling in? Do you have any suggestions?
Reply
Whitney Johnson says
December 19, 2021 at 3:57 pm

Can I make the dough a day before?
Reply
Barbara says
November 18, 2021 at 1:58 am

Is it possible to make these gluten free?
Reply
Vanessa says
November 12, 2021 at 8:23 pm

Can I use gluten free flour?
Reply
Gemm says
August 20, 2021 at 9:19 pm

Is it possible to bake these and then freeze for reheating?
Reply
Marjorie says
December 2, 2020 at 6:23 pm

LOVE them!!! Ended up with extra filling-probaby needed to roll dough out thinner; and personally would decrease the sugar just a little because I like things less sweet.
They keep well also-still excellent 1 week later
Reply
Sophia Wells says
November 11, 2020 at 4:42 pm

Can these be made ahead of time and then reheated before serving?
Reply

Best Cranberry Hand Pies Recipe - Baker by Nature (2024)

Cranberry Hand Pies Recipe

How to Make Cranberry Hand Pies:

More Holiday Worthy Cranberry Desserts:

Cranberry Hand Pies

Ingredients

For the Crust:

For the Cranberry Filling:

For the Egg Wash:

Instructions

For the Crust:

For the Cranberry Filling:

For the Egg Wash:

Assembly and Baking:

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Reader Interactions

Comments

Leave a Reply

FAQs

Do you need to cook cranberries before baking them? ›