Cranberry SelectionTruly fresh cranberries will bounce if you drop them and are quite firm to the touch. They should be shiny and plump and range in color from bright light red to dark red. Shriveled berries or those with brown spots should be avoided.
Dried berries are also available, similar to raisins. Canned cranberry sauce is a perennial favorite and is available in a smooth and whole-berry sauce. Frozen cranberries are also available year-round.
One 12-ounce bag of fresh cranberries will yield about 3 cups whole or 2-1/2 cups chopped.
Cranberry StorageStore fresh cranberries for up to two months in a tightly-sealed plastic bag in the refrigerator. As with all berries, if one starts getting soft and decaying, it will quickly spread to the rest. Be sure to sort out the softies if you plan on storing them for any length of time.
Cooked cranberries can last up to a month in a covered container in the refrigerator. If a liquor or liqueur is added to the cooked mixture, it can last up to a year in the refrigerator.
Fresh whole berries may be washed, dried, and frozen in airtight bags up to one year at 0 degrees F.
More About Cranberries Cranberry Storage and Selection
Cranberry Cooking Tips
Cranberries and Health
Cranberries Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
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