I have a slow cooker recipe (for meat) that calls for 4 cups fresh or frozen cranberries. Fresh are out of season, and frozen out of stock at my usual stores. All that's available are dried cranberries.
I'm wondering about the advisability of getting the dried cranberries and re-hydrating them in the other fluid ingredients of the recipe (e.g. apple juice) over the stove, and using them in the slow cooker as usual.
Is this a reasonable thing to do? If so, what measure of dried cranberries will substitute for 4 cups frozen? And how much fluid will that amount of dried cranberries require to re-hydrate to 4 cups?