December 06, 2010

Freezing Cranberries

I purchased a few bags of cranberries the other day, while they're still available, and froze them tonight for later use.  I found this advice online as to the best way to freeze them. 

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Purchase whole cranberries that are firm, not wrinkled, that have skins with no splits or punctures, or that are leaking any juice.

Occasionally a white or very pale cranberry will be in with the bright red berries. There'snothing wrong with those; they just didn't receive enough sunlight during the growing season. They taste the same as red cranberries. However, if you've serving the red cranberries for their color, you can discard any white berries.

Check through them when you get home for any shriveled berries and pull off any stems that may still be attached. Wash well and drain. Pat dry with paper towels to remove excess moisture.


Freeze whole cranberries is just as they are, no cooking, no chopping. And an easy way to freeze them is to place the individual cranberries on a cookie sheet and put them in the freezer.


After they're frozen, transfer them to zipper plastic storage bags, or other freezer safe containers in one cup measurements, since many recipes call for that amount. Freezing them this way keeps them from turning into one big frozen mass of cranberries and allows you to measure out exactly what you need, and return the rest to the freezer for later use.