Plumping Dried Fruit

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?

  • Posted by: Darlene
  • January 6, 2019
  • 110 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Miss Karen
Miss Karen January 6, 2019

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.

Review our Code of Conduct
Don't send me emails about new comments
BerryBaby
BerryBaby January 6, 2019

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!
BB💐

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52