Ingredient substitution guide
Best substitutes for cranberries
Best swap for cranberries: Dried cranberries, rehydrate in warm water; sweeter, less tart.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Cranberries?
The best swap for Cranberries is Dried Cranberries, rehydrate in warm water; sweeter, less tart. Another option is Sour Cherries, 1:1; similar tartness, works in sauces and baked goods. The table below also lists Red Currants, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Dried cranberries | rehydrate in warm water; sweeter, less tart |
| Sour cherries | 1:1; similar tartness, works in sauces and baked goods |
| Red currants | 1:1; similar tart-sweet profile |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.