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See also: Article on Cranberries



When buying cranberries, they should look shiny and plump, with a bright color (light or dark red). Good, ripe cranberries will bounce. Bounceberry is another name for them.

Cranberries should be cooked only until they 'pop'. Overcooking gives them a bitter taste.

Cranberries can be kept refrigerated in their original, unopened plastic bags for one or two months. They can be kept frozen for 8 to 9 months. Cooked, they can be kept refrigerated for up to a month in a covered container.

A number of varieties of fresh cranberries are marketed in large volume from September through January. They differ considerably in size and color, but are not identified by variety names in your food store.

Look for: Plump, firm berries with a lustrous color provide the best quality. Duller varieties should at least have some red color.

Avoid: Brown or dark, discolored berries and soft, spongy, or leaky berries should be sorted out before cooking, because they may produce an off-flavor




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