If your recipe calls for fresh fruit, but all you have is dried, there are a few things you need to do before making a swap.

Dried fruits are super handy to have around and can be used for topping breakfast dishes or as an energy-boosting snack. Here ...

Prunes have been out of favour for decades, only emerging from the kitchen cupboard to alleviate a bout of constipation, but ...

These cherries also boast an unexpectedly deep, rich flavor that could only be found in dried — not fresh — fruit. They almost taste like baking spices, with a roundness that helps balance ...

Dried fruit has long been used as a source of vitamins ... turning periodically to ensure the moisture evaporates evenly. Baking in an oven speeds up the drying process, but it’s easy to burn ...

Should dried cranberries be soaked before baking? Rehydrating dried fruit before baking is an option, but it isn't necessary in this recipe. Still, if desired, you can soak your dried cranberries ...

If making bread or sweet buns, soak your chosen dried fruit in water, tea, fruit juice or alcohol for an hour or two before baking to prevent it from absorbing the moisture from the dough.

Add the dried fruit and orange zest ... Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least ...

studded with dried fruit and nuts, then formed around a log of almond paste, which creates a bull’s-eye within each slice. After baking, the loaf is brushed with melted butter, dredged in ...