I just came across this recipe that calls for 1 1/4 cups of fresh cranberries. I was wondering if it was possible to substitute frozen cranberries instead. I am assuming that I have to
Is this correct? Will there be any major differences?
As long as your frozen cranberries aren't in a syrup, this should be just fine. The most noticeable difference would be the texture. The flavor will also be slightly concentrated due to the water loss that Michael points out.
I wouldn't bother thawing them, unless they're going to be in a huge block otherwise. For pies with frozen berries, you really just need to cook them a little longer to make sure everything is done...If the top crust browns too fast, throw a piece of foil over it until the whole thing gets bubbly.
I do this with blueberries and blackberries and...Well, I do it with all frozen berries really. It's less effort and the final product is just as good as if you let them thaw. In my tiny brain, I also have the suspicion that thawing allows some of the better juices a chance to escape.
I'd use slightly less than the required amount by volume, since the berries will have deflated somewhat due to water loss.
