Cranberry

Cranberries in Oregon

Cranberry Recipes

Magazine

November 2022

Cranberry Basics

Cranberries are a good source of vitamin C.

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Apples provide vitamin C, Potassium and fiber.
Eat the peel for more fiber.
Choose fresh cranberries that are plump, firm and glossy. Most are light to dark red in color, but you may see a few that are white to light yellow.
Avoid berries that are shriveled, soft or have brown spots.
Fresh cranberries are available from October through early January.
Frozen cranberries may be available year round. a Dried cranberries are often found in bulk food sections. They may cost less and you can buy small amounts.

Cranberries have been an important food for Native Indigenous People for over 12,000 years. In Oregon, commercial cranberry farming began in 1885.

Store Well Waste Less

Refrigerate fresh cranberries in an airtight container for up to 2 months. Remove any brown, soft or shriveled berries to help them store longer.
Rinse fresh cranberries just before using.
Freeze fresh cranberries to enjoy year round. For best quality, put them in a freezersafe container and use within 12 months. They do not need to be thawed before using.

Types of Cranberries

Red cranberries– have a tart and tangy flavor. They are most often added to recipes or made into other products rather than eaten alone.

White cranberries – are ripe berries that are harvested before turning red. Their flavor is mild and they are used for juice rather than sold fresh.

Cranberry products – include cranberry juice and juice blends, canned cranberry sauce and dried cranberries. Because cranberries are tart, most products have added sugar. Look at Nutrition Facts labels to learn about each one.