Buy Two Now, Freeze One for Later
Once Frozen, Seasonal Cranberries Become a Year-round Staple

Contact: Julie Walsh, M.S., R.D. (212-665-5374)
September 27, 2001
The Cranberry Institute

WAREHAM, Massachusetts - In a few weeks, produce aisles will be brimming with bags of plump, ruby-red cranberries. Harvested from mid-September through October, and available in stores only through December, The Cranberry Institute recommends consumers freeze the berries to enjoy great-tasting and healthful cranberry products year-round.

The cranberry is one of the only seasonal fruits left. “Finding fresh cranberries in the spring or summer is like finding a U-Pick pumpkin patch in May,” explains Jere Downing, executive director of The Cranberry Institute. A recent consumer survey* found that 50 percent of consumers would buy fresh cranberries if they were available, notes Downing, but unlike other berries, whole cranberries are not commercially available as frozen fruit.

Consumers’ desire for cranberries may stem from their excellent nutritional profile, explains Sherry Tanumihardjo, Ph.D., assistant professor, Department of Nutritional Sciences at the University of Wisconsin-Madison. “Our research at UW-Madison shows that the pigments that make cranberries red, called anthocyanins, are potent antioxidants, and are the same heart-healthy compounds found in red wine and grape juice.” In addition, other phytonutrients in cranberry help prevent urinary tract infections through an “anti-adhesion” mechanism. “The cranberry is a healthy fruit that’s often overlooked because it’s associated with holidays and not always available. Freezing doesn’t diminish the berry’s nutrient content, so consumers can obtain its health benefits all year long,” adds Tanumihardjo.

The Cranberry Institute’s Whole Berry Freezing Facts & Cooking Pointers:

• A 12-ounce bag of fresh cranberries contains about three cups of berries;
• Place bags of fresh berries directly into the freezer in their original bags;
• Cranberries will retain nutrients and stay fresh for nine months;
• Do not wash before freezing, but wash thoroughly before using in recipes;
• Pick out any leaves, stems or bruised berries;
• Frozen berries can be used in any recipe calling for fresh berries;
• Use an equal amount of frozen berries as fresh in recipes.

Frozen cranberries can be used in a wide variety of recipes—from chutneys and sauces to smoothies and baked goods. Consumers can find frozen cranberry recipes and others on The Cranberry Institute’s by clicking here.

The Cranberry Institute is a nonprofit organization founded in 1951 to further the success of the U.S. and Canadian cranberry growers through research and education about the cranberry.

Cranberry recipes are available upon request.

*Barnes, Nora Gamin. “A Market Analysis for New Opportunities in the Cranberry Industry,” University of Massachusetts Dartmouth, Charlton College of Business, Fall 2000.