2+ Ways to Use Dried Cranberries ~*Cranberry Bog Blog*~

25 Apr


Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. This month is all about using dried cranberries.

Dried cranberries add fiber and sweetness to snacks and meals, and they store well at room temperature. This video from the Cranberry Marketing Committee shows how to enjoy Dried Cranberries, 5 Ways featuring:

  • Cranberry Chicken Salad
  • Baked Brie with Dried Cranberries
  • Spinach Salad with Cranberries
  • Cranberry Trail Mix
  • Ladybugs on a Log

Below are 2 recipes I created that use dried cranberries:

  • Cranberry-Fig-Pecan-Almond Charoset
  • Cranberry, Carrot, and Acorn Squash Salad with Parsley and Feta

Since Passover recently ‘passed,’ I made a version of my charoset recipe using dried cranberries, dried figs, apples, pecans, almonds, and lots of cinnamon.


I also made this colorful roasted vegetable-filled salad with dried cranberries, rough chopped parsley, and feta cheese.


Cranberry-Fig-Pecan-Almond Charoset

Makes about 5 cups


1/2 cup pecans

1/2 cup slivered almonds

1/2 cup dried figs, any kind

1/2 cup dried cranberries

3 medium apples, any firm variety

3/4 – 1 cup red wine (or grape juice if not using alcohol)

2-3 tablespoons cinnamon

pinch of ground cloves

pinch of ground ginger

1/4 teaspoon freshly grated nutmeg


In a blender or food processor, pulse the nuts until roughly chopped. Empty the nuts into a large bowl. Now place the dried fruit in the blender. Pulse until chopped and add to the bowl with the nuts.

Chop the apples by hand, halve them, quarter them, and chop each quarter into about 4 or 5 small chunks. Add the apples (you may have to add one at a time if using a blender) to the blender and pulse just until roughly chopped into small pieces. Add the apples to the bowl with the nuts and dried fruit. Add the spices and wine and stir everything together by hand. Taste and add more wine or spices as needed.

Let the charoset sit for a few hours in the fridge to let the flavors develop.


Cranberry, Carrot, and Acorn Squash Salad with Parsley and Feta

Serves 2 as a main or 4 as a side


1 acorn squash

3-4 medium carrots

2 tablespoons olive oil

sprinkle each of salt and pepper

1/4 teaspoon red pepper flakes

heaping 1/4 cup chopped fresh parsley

heaping 1/4 cup dried cranberries

heaping 1/4 cup (2 oz) crumbled feta cheese

Heat oven to 400F.

Sliced the acorn squash in half, scoop out the seeds. Then slice each squash half into eight pieces, and slice those pieces in half again to make 2-inch long bite-size pieces.

Slice the carrots in half lengthwise, then slice those halves again into quarters. And slice again to make 2-inch long bite size pieces.

Place the squash and carrots on a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes. Roast for about 30 to 40 minutes, stirring once or twice during baking, until tender, roasty, and golden brown.

Toss the warm vegetables with the parsley, cranberries, and feta cheese.


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