Substituting Dried Cranberries for Fresh/Frozen
I wouldn't.

I'm guessing that a recipe which requires 4 cups of fresh cranberries has them as either the majority ingredient, or the #2 ingredient by weight.  With that assumption in mind, I'm recommending against this.

Fresh cranberries are very high in ascorbic acid (Vitamin C).  This makes them extremely tart, which is a big part of their flavor. In dried ones, all of this acid and about half their tartness is destroyed by the drying process.  Dried cranberries are often sweetened as well.  As a result, a rehydrated dried cranberry won't taste a lot like a fresh one ... compare fresh table grapes and raisins for a similar difference.