Recipes Using Fresh Cranberries (2024)

FAQs

Can you freeze fresh cranberries to use later? ›

Place plastic bags of cranberries directly in the freezer for up to twelve months and use without thawing—just run cold water over them to rinse before using. Because some bruised and soft berries and some stems and leaves are often in the bags, you might prefer to sort and wash the berries before freezing them.

Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

Avoid cranberries that look bruised or shriveled. Before use, rinse fresh or frozen cranberries and discard any that are damaged. It is not necessary to rinse before freezing, and there is also no need to clean dried cranberries. When cooking, heat cranberries just until they pop.

When in sealed packaging, they can be placed directly in the freezer. You can also place them on a metal baking sheet to freeze them, then transfer them to individual bags and return them to the freezer for future use. Cranberries will not stick together once they are frozen.

Cranberries may be frozen for up to a year, so we suggest that you stock up on extra cranberries around Thanksgiving to use throughout the year!

Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one. If your cranberries are on the larger size, we'd cut them in half or quarters before baking. Toss them with a little flour so they won't sink in the batter, too!

However, some people might choose to soak dried cranberries briefly (15-30 minutes) in warm water or fruit juice to rehydrate them slightly if they prefer a softer texture or if they plan to use them in recipes where a softer consistency is desired. Soaking can also help reduce their natural tartness.

When fresh cranberries are cooked, they release all their sweet-tart flavor and the jammy goodness (from natural pectins) that makes cranberry sauces and relishes so popular at Thanksgiving. Use them to add zingy flavor to all kinds of desserts and help thicken pie and cobbler fillings.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

What illness can cranberries prevent? ›

Cranberries contain a substance that can prevent bacteria from sticking on the walls of the bladder. This may help reduce bladder and other urinary tract infections (UTIs). Cranberries (usually as cranberry juice) have been used to try and treat UTIs, particularly in high risk groups such as older people.

The cranberry is also a contender when it comes to antioxidant content. While wild blueberries outperform them when it comes to measuring both antioxidant capacity and cellular antioxidant activity, cranberries pack their own health punch.

Fresh, raw cranberries can add a pleasant bite and burst of color to any dish. You can eat them whole like blueberries, toss them into a salad, add them to oatmeal, or blend them into a smoothie. If they're too tart for you, you can chop them and add a little sugar or any other sweetener.

Cranberry juice that is 100% juice (which is very bitter) or a 100% juice blend is one option for getting the benefits of cranberries without added sugar. Another option is to eat cranberries and forgo a supplement. It does not take very many cranberries to reap health benefits and they are very versatile in recipes.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

Overall, cranberries are high in vitamin C and fiber, and they can be delicious, both fresh and frozen.

Cooking Cranberries on the Stove-Top: Simmer whole cranberries gently in a small amount of water, uncovered, since too much steam might cause them to swell and explode. No Need to Thaw Your Cranberries: You don't need to thaw frozen berries before using in a recipe—just give them a quick water bath.

Since they're frozen, they double as ice and will keep your beverage a little colder with no dilution. The frozen cranberries can also be thawed, dehydrated, and turned into "craisins." It's an excellent trick if you find yourself too busy during cranberry season, but have more time a couple of months later.

Cranberries do float, so to get the at the bottom of a vase you need to freeze them in water.