Cranberries are easy to cook with when you follow tips for preparing and cooking them.
Whether you're cooking cranberry sauce for a Thanksgiving feast or baking cranberry muffins for a treat, it pays to follow tips on prepare and cook these little red gems to ensure a perfect dish every time. Add this to my Recipe Box.
Storage
You can store cranberries for up to two months in the refrigerator and up to a year in the freezer. This is a great idea if you want freshly-picked cranberries in the months when prices may increase. When storing fresh cranberries, always cover them to avoid drying and the absorption of odors.
Before Cooking
Before cooking your cranberries, make sure you sort through them and take out any bruised, soft or shriveled berries. Rinse the remaining cranberries in cold water and remove their stems before cooking.
Don't Overcook
Be careful not to overcook cranberries. Overcooked cranberries will have a very bitter taste and turn into a mushy paste. When done, the cranberries will "pop" and be firm on the outside.
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