Buy, Store & Prepare
Buying and Storing
Look for firm, dry berries with good clear colour (this can range from light pink to deep, bright crimson, depending on variety). Avoid any that have been crushed or have mildew.
You can keep them for several weeks in the refrigerator in the original plastic bag. Before using, rinse and remove any remaining stems or leaves or freeze.
Preparing and Cooking
Cranberries are traditionally cooked to make a jelly, sauce or relish to accompany roast turkey. It can also be candied in sugar syrup for a garnish with roast turkey, chicken or duck.
You can bake it as a crisp or tart. In the Maritimes, it's combined with raisins in pies. The juice is also sometimes used as a base for sherbets or to flavour meat sauces.
Stem. Pack without sugar or syrup. Place on tray and freeze until firm. Pack in freezer bag.