recipe using dried cranberries
- The Best recipe using dried cranberries
- Cranberry-Infused Apple Pie with Honey Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Cranberry-Infused Apple Pie with Honey Glaze Works
- ❓ Frequently Asked Questions About Cranberry-Infused Apple Pie with Honey Glaze
The Best recipe using dried cranberries
Dried cranberries add a natural sweetness and fiber that make this dish feel hearty yet light, which I appreciate when I’m balancing protein with veggies. It’s also a great way to use up cranberries that might otherwise get forgotten in the pantry—no fresh ones required. Plus, it’s a crowd-pleaser for any occasion: a Thanksgiving centerpiece, a brunch spread for a casual get-together, or even a simple weeknight meal when you want something festive but not overly complicated. The kids especially love the way the cranberries caramelize slightly in the oven, giving them that little extra crunch and sweetness they’re always looking for. It’s the kind of dish that feels like a little extra effort, but it’s worth it.
Cranberry-Infused Apple Pie with Honey Glaze
A festive twist on classic apple pie, packed with dried cranberries for a tangy-sweet flavor. The honey glaze adds a glossy finish that pairs perfectly with the spiced filling.
🥘Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 tsp salt
- 6 medium apples (peeled, cored)
- 1 cup dried cranberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 tbsp honey
- 1 tbsp water
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. In a food processor, pulse flour and salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. -
2
Gradually add ice water, 1 tbsp at a time, until dough holds together when pressed. Divide dough in half, flatten each piece into discs, and wrap in plastic. Chill for 30 minutes. -
3
Preheat oven to 375°F. Peel, core, and slice apples into 1/2-inch thick rounds. In a large bowl, toss apples with cranberries, sugar, lemon juice, cinnamon, nutmeg, and cloves. -
4
Roll out one dough disc to fit a 9-inch pie dish. Transfer apples and cranberries into the crust, then top with the second dough disc. Crimp edges with a fork, then cut slits in the top to allow steam to escape. -
5
Bake for 30 minutes. Reduce heat to 350°F and bake for another 20–25 minutes until the crust is golden and the filling is bubbling. -
6
While the pie bakes, mix honey, water, and vanilla extract in a small saucepan. Simmer over medium heat until honey thickens slightly, about 3–5 minutes. Pour glaze over the warm pie.
🔧Equipment
- Mixing bowls
- Food processor
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush the crust with a beaten egg before baking.
- Use a mix of Granny Smith and Honeycrisp apples for best texture and flavor.
- Let the pie cool completely before slicing to prevent a soggy bottom.
Watch Video Of How Cranberry-Infused Apple Pie with Honey Glaze Works
❓ Frequently Asked Questions About Cranberry-Infused Apple Pie with Honey Glaze
Can I substitute fresh cranberries for dried ones in this recipe?
Yes, you can, but adjust the quantity by using about 1 cup of fresh cranberries for every ½ cup of dried cranberries. Fresh cranberries will add a slightly sweeter, more vibrant flavor, but they may release more juice, so adjust the sugar or liquid in the recipe accordingly.
Why do the dried cranberries need to be soaked?
Soaking helps soften the cranberries and removes some of their bitterness. It also ensures they absorb the liquid in the recipe evenly, preventing them from becoming mushy or overly dry. Soak them for 10–15 minutes before adding them to the mixture.
Can I use a mix of dried cranberries and raisins?
Absolutely. A common swap is using ⅔ cup dried cranberries and ⅓ cup raisins for a slightly chewier texture. Raisins add a deeper, more concentrated sweetness, so you may need to reduce the sugar slightly if the recipe calls for it.
How do I prevent the cranberries from turning mushy?
To keep cranberries firm, avoid overcooking them. Remove them from the mixture just before serving—they’ll continue cooking slightly in the dish. If they’re still too soft, gently pat them dry before adding them to the recipe.
