Food Lens · Produce
Cranberries
Sharply tart and slightly bitter raw, mellowing into a tangy-sweet flavor once cooked with sugar.
Lens analyzedCranberries are small, tart red berries that grow on low vines in wet bogs. They're rarely eaten raw because of their sharp tartness, and instead show up dried, sweetened, cooked into sauce, or pressed into juice.
Where it comes from
Cranberries are native to North America, where Indigenous peoples used them for food, dye, and medicine long before European settlers adopted them, and they've since become closely tied to North American holiday cooking traditions like cranberry sauce.
Buying it
Choose fresh cranberries that are firm and bounce slightly when dropped, avoiding any that are soft, shriveled, or discolored. Fresh cranberries are typically sold in bags, most widely available in the fall.
Storing it
Refrigerate fresh cranberries in their bag, where they keep for several weeks, or freeze them directly in the bag for several months without needing to thaw before cooking.
Keeps about 21 days in the fridge.
In season
Peak season is September–November.
Fresh cranberries are mainly a fall crop in North America, with the strongest grocery presence around autumn.
Recipes that use cranberries
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Your household memory
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