I'm making a compound butter that calls for dried cranberries. Should I plump them before adding them to the butter? Would this impact how long the butter would keep once made?
I would soften the berries because otherwise they will be hard nuggets. After you plump them, dry them off a bit so the extra moisture isn't added into your butter. I don't know how long this keeps.
I plump raisins before adding to cookies. Barely cover with water, bring to boil, turn off heat and let them sit for 10 minutes. Drain, pat dry, and cool to room temperature...they are ready!