Both of these options leaves you berry-poor.
Stock up on a few bags right now, and freeze them.
Heres how to do it properly so they stay nice and fresh.
Use them in cookies, cakes, pies, orchill your beverageswith them.
Resist the urge to just chuck the entire bag in the freezer.
Spill some cranberries out of the bag and into the pan.
Pick up a handful and take out the bad berries.
they go in the small bowl to get composted.
Put the good ones into the big bowl.
Repeat with all of your cranberries.
How do you know if cranberries are bad?
Gently squeeze them and roll them around to check out all of the sides.
A good cranberry is hard with a tight, shiny skin.
They can range in color from light pink and splotchy-white to dark red, nearly black.
Ones that have mushy brown areas are no good.
Put the whole tray in the freezer for 20 to 30 minutes.
This step allows the berries to freeze loose from each other and preserve their plump round shape.
Consolidate the cranberries
Once theyre frozen, pour the berries into a container or freezer bag.
Seal it up tight and store these tart orbs in the freezer until you need them.
Theyll keep well in the freezer for eight months to a year.
When youre ready to use them, measure the frozen berries directly into your recipe.
Theres no need to thaw them; they can be used immediately from a frozen state.
