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Cranberry Season

The American Cranberry, a small, nutritious fruit that is native to the Northeastern United States and Canada, is in season from October through December.

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Updated:

August 8, 2024

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History

Historically, cranberries were used for medicinal purposes; but eventually, these oval-shaped berries made their way to our Thanksgiving table as a juice, a side dish, or an ingredient for other dishes.

Background Information

Cranberries are low-growing perennial plants with vine-like shoots, and, uniquely, grow in bogs: the center of the berries contain air pockets, which makes the fruit buoyant. In the Fall, the bogs are flooded, which forces the cranberries to float, making them easier to harvest; and then the bogs are flooded again in the Winter to protect the berries against cold, drying winds.

Selection

When choosing cranberries for consumption, they should be fresh and firm; and they should also have a nice glossy red skin that is firm. A fresh berry will “bounce" when dropped. Quality deteriorates over time with more soft and bruised berries.

Storage

Place fresh berries in the refrigerator until you are ready to use them. A top-quality berry will usually keep in the refrigerator for up to a month.
If you know that you will freeze them, freeze them as soon as you bring them home.
Commercial companies recommend freezing cranberries in the bag without washing them.
Another option is to wash and sort the cranberries before freezing them. After washing the cranberries, pour them out on a terrycloth towel and gently roll them to remove all traces of water. Water remaining on the skin of the cranberry will cause the berry to blister when frozen.
Freeze in containers allowing ½ inch headspace for expansion, or tray freeze and pack into plastic freezer bags.

Preserving Cranberries

Cranberries can be preserved by canning, freezing, or drying and used in both sweet and savory dishes. Research-tested recipes for canning these beautiful red berries include sauce, jams, conserve, salsa, and chutney. If a research-tested recipe is not available, freeze the product. You can also freeze baked products made with cranberries, such as cranberry muffins or cranberry coffee cakes. Dried cranberries are a nice addition to baked goods, pancakes, and waffles. However, cranberries dried in the home dehydrator will differ from commercially dried cranberries, such as Craisins®, which are sweetened and chewier.

Cranberry Orange Chutney pairs very well with all types of poultry, especially leftover turkey sandwiches. This recipe makes about 8 cups of chutney and is suitable for processing in a boiling water bath or atmospheric steam canner. If you choose to use it fresh, any leftovers should be stored in the refrigerator for no longer than one week.

Cranberries contain large amounts of natural pectin as well as acid. When they are combined with sugar, they will form a gel in the same way that jelly is made. These recipes for Cranberry Sauce include both a smooth sauce and versions of crushed berries and whole cranberry sauce.

The Serrano peppers and red onion in this Spicy Cranberry Salsa, sweetened with honey, provides tang and color for a tasty dip or side dish. Do not reduce the amount of vinegar in the recipe; it is needed for safety. If you think it contains too much liquid, wait until you are ready to serve the canned product to drain any liquid.

Conserves traditionally contain fruit along with raisins and nuts. This Cranberry Conserve makes a tasty accompaniment to a turkey sandwich.

Marmalade traditionally includes citrus pulp and peel. Cranberry Marmalade stays true to tradition, mixing the color and flavor of citrus with cranberries. Remember to remove part of the white pith of the citrus rinds, or your marmalade will be bitter. The citrus rind must be simmered to soften it before the cranberries are added, but the use of powdered pectin reduces the cooking time usually associated with making marmalade.

Whatever method you choose for using cranberries, enjoy this tasty, colorful berry this season.