Cranberries
When to Buy/In Season:
Cranberries are available in the fall, typically beginning in mid-October with availability through the holidays
How to Select:
Look for bright, hard berries. Soft berries indicate decay or rot. Ligonberries are a smaller variety of cranberry, but are otherwise similar
Organic Issues:
Cranberry farming under conventional methods is extremely hard on the environment. However, organic cranberries are available fresh, frozen, dried, and as juice.
Pesticide Issues:
EWG 2009 Dirty Dozen, #30 most pesticide residue
How to Store:
refrigerate and use within 2 – 3 days, or freeze
Freezer
To Freeze Fresh Cranberries:
- Choose firm, deep-red berries with glossy skins. Stem and sort. Wash and drain.
Dry Pack: Pack cranberries into containers, leaving headspace. Cranberries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.
Syrup Pack: Pack into containers. Cover with cold 50 percent syrup, leaving headspace. Seal and freeze.
Cranberries purchased in poly bags may be frozen directly in the bag.
- Store frozen cranberries up to two years.
Canning
See our Basics of Canning Fruit at Home
Home Canned fruits can be stored for up to 1 year; they may lose quality after that point. Commercially canned fruit can be stored up to 3 years.
Drying:
See our Basics of Drying Fruit at Home
Dried fruit may be stored 6 – 12 months at room temperature, or indefinetly in the freezer.
- Store room temp up to 6 months; can be reconstituted or softened with water
- Store, frig (35 – 40F)
- Store freezer (0F) indefinitely
Photo Souce: cafemama’s
Return to Buying and Storage Guide for Fruits
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