Cranberries — Nutrients, Health Benefits, And Shopping Tips

Fresh cranberries should be firm and plump with a deep red color. They should bounce if dropped slightly, which is a fun test often called the 'bounce test' to check their freshness. Examine the berries for any signs of shriveling or softness.

Steer clear of cranberries that are soft, discolored, or sticky. Good cranberries will have a tart, bright flavor and be firm to the touch.

Fresh cranberries should be kept in the refrigerator. Store them in their original packaging or in an airtight container. Properly stored, cranberries can last up to a month.

Excess moisture can cause cranberries to mold. It is best to avoid washing them before storage, washing only before use. Keep them away from ethylene-producing fruits to prevent premature spoilage.

Cranberries can last for 3-4 weeks in the refrigerator. For longer storage, they can be frozen for up to 12 months. Spread them on a baking sheet to freeze individually before transferring to a sealed container or bag for the best results.

Leftover cranberries can be used in both sweet and savory dishes. Add them to salads with greens, nuts, and a tangy vinaigrette, or mix them into baked goods like muffins, cookies, or bread for a tart burst of flavor. Cranberries are also great in sauces, where they add a sweet-tart contrast to savory dishes.

Use cranberries to make a cranberry compote or sauce to serve with meats like turkey, pork, or chicken. If you have a lot of cranberries, consider making homemade cranberry jam or preserves to enjoy later. Cranberries can also be added to granola or trail mix for a chewy, tangy addition, or blended into a smoothie for a tart, refreshing drink. For a festive treat, try baking cranberries into a holiday cake or pie, or mix them into a fruit salad with oranges and pomegranates.