Dried cranberries, half 500g — dried fruit | G. Detou Paris

Dried cranberry halves are the most practical format for baking: the berries are cut in half before drying, giving them a consistently tender texture and making them easy to fold into any batter. Origin: USA — cranberries are grown primarily in Massachusetts and Wisconsin.

A 500 g bag is enough for two or three batches of cookies, or a large jar of homemade granola. Cranberries bring that fruity tartness that balances the sweetness of a cookie or the richness of a muesli.

What drying changes

Fresh cranberries are too tart and too firm for direct culinary use — they're nearly inedible as-is. Drying them with a touch of sugar transforms them into a soft, lightly sweetened fruit that still holds onto its signature tangy note.

The halved format: berries are cut before drying. The benefit is a softer texture at the core (less tough skin) and a more uniform appearance. For cookies and incorporated batters, halves are preferred over whole berries.

The cranberry (Vaccinium macrocarpon) is grown in flooded bogs — an agricultural quirk that sets this crop apart from other small fruits. Massachusetts and Wisconsin produce the majority of the world's cranberry supply, with a mechanized wet-harvest in autumn where the bogs are flooded and the floating berries are corralled and collected.

Ways to use them

In white chocolate chip cookies, cranberries are the perfect match. Use 100 g per batch of twelve to fifteen cookies. The sweet-tart contrast works especially well with white chocolate.

In homemade granola, add them after baking, never before — the oven would dry them out completely. Combine rolled oats, honey, coconut oil, and nuts, bake until golden, let cool, then stir in the cranberries.

In an autumn salad with Belgian endive, fresh goat cheese, and crushed walnuts. The cranberries' tartness balances the richness of the cheese and the slight bitterness of the endive. Dress with a honey-balsamic vinaigrette.

For a quick cranberry chutney (a great accompaniment to white meats or aged cheeses), rehydrate 100 g of dried cranberries in 50 ml of warm port, then simmer for ten minutes with a little freshly grated ginger and a splash of balsamic vinegar. Keeps for one week in the refrigerator.

For a wholesome homemade muffin, combine 100 g of dried cranberries with rolled oats, unsweetened applesauce, eggs, and a little flour. Bake for 25 minutes at 180 °C for a tender muffin with a characteristic fruity tartness. An easy treat to batch-bake for the whole week.

Wet-harvesting cranberries in flooded bogs is a uniquely North American agricultural practice: at the autumn harvest, the bogs are flooded so the berries float to the surface, where they are gathered mechanically. The sight of vast crimson fields of floating cranberries at harvest time is truly spectacular.

In-store and storage

Available in a 500 g bag, for in-store pickup at our Paris location or shipped anywhere in France. Store in a cool, dry place with the bag resealed. No refrigeration needed: drying and light sweetening ensure shelf stability for several months at room temperature.

For those who enjoy bolder flavors, we also carry unsweetened dried cranberries — sharper and more intensely flavored, ideal with aged cheeses or in savory dishes. The classic sweetened version remains the most versatile.

A note on history: cranberries were originally consumed by Indigenous peoples of North America before being adopted by British colonists. The Thanksgiving tradition of cranberry sauce alongside turkey dates back to that era. Modern industrial drying has made this once-regional fruit accessible worldwide — it remained largely local until the twentieth century.

The dried cranberry industry really took off in Europe in the 2000s, driven by the popularity of American-style granolas and cookies. Today it's a staple dried fruit found in most commercial trail mixes and cereal bars. Buying a pure bag allows for far more creative use in home cooking.

Frequently asked questions

With or without added sugar?

With added sugar, as is the case with virtually all dried cranberries on the market. Natural cranberries are simply too tart to eat dried without a touch of sweetening.

Organic or conventional?

Conventional, USA origin. For organic cranberries, we carry a few references in other formats in-store.

Suitable for a gluten-free diet?

Cranberries are naturally gluten-free. Allergen details are not specified on this product sheet — please check the packaging if you have a confirmed sensitivity.

How long do opened cranberries keep?

Three to four months in a resealed bag stored in a dry place; up to six months in an airtight jar.

Can they be rehydrated?

Yes — soak in warm water or a spirit (rum, kirsch) for thirty minutes. They'll take on a texture close to fresh fruit, which is ideal for muffins or cakes where you want a juicier bite.

Are they too tart for children?

The light sweetening used in drying significantly tones down the natural tartness. Children aged 3–4 and up generally enjoy them, especially in granola bars and cookies. Best avoided for very young children (under 2) due to the sugar content.