These Fresh Cranberry Recipes Will Keep Going All Season Long (2024)

FAQs

Are fresh cranberries only seasonal? ›

Fresh cranberries have one season: fall. They are harvested from late September until early November. Oregon and Washington have later harvests, and thus bear more deeply pigmented fruit. If you live in a cranberry growing state, you may be lucky enough to find fresh ones at farmers' markets and farm stands.

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

Pack cranberries into containers, leaving ½-inch headspace for expansion, or freeze them on a tray and then pack into containers or freezer bags as soon as berries are frozen. Frozen berries are best if used within one year.

The cranberry harvest takes place once a year from mid-September through early November.

* The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

You'll probably want to use about 1 cup of fresh cranberries for every 1/2 cup of dried cranberries called for in the recipe. You can also look for recipes calling for fresh blueberries and use cranberries instead. Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one.

If you have diabetes, stick with cranberry products that are sweetened with artificial sweeteners. Kidney stones: Cranberry juice and cranberry extracts contain a large amount of a chemical called oxalate. Since oxalate is found in kidney stones, cranberry might increase the risk of kidney stones.

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.

For added flavor, soak the cranberries in fruit juice or liquor instead of water.

Cranberries freeze well when properly stored. They retain their color, good flavor and quality for eight to 12 months. Maintaining a temperature of zero degrees Fahrenheit or below is recommended by the U.S. Food and Drug Administration.

Are frozen cranberries as good as fresh? ›

Yes! Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.

Fresh cranberries are harvested in the fall and are usually only available at your local grocery store from October through December. Fortunately, cranberries can be frozen for up to a year, so remember to stock up with an extra bag or two around the holidays to use throughout the year.

Yes you can use frozen cranberries. They will work better if they are still frozen because defrosted berries can be very mushy.

If you are looking for cranberries during their off-season, you will have to purchase them in a different form—either dried, canned, or frozen. Dried cranberries are similar to raisins.

Why can't I find fresh cranberries year round? Fresh U.S. cranberries are only harvested in the fall and are available at your local grocery store from September through January.

The growing season runs from April to November, with the harvest in the fall, usually running from mid-September to mid-November. Cranberries grow on the vines throughout the spring and summer. In the fall, there are two types of harvesting, wet and dry.

Recipes & Crafts. Less than 5 percent of all cranberries in the world are sold as fresh fruit. The extra care and work needed to supply a "fresh" quality berry excludes most farmers from entering this difficult market.