Michigan State University Extension
Preserving Food Safely - 01600489
10/13/97

FREEZING CRANBERRIES

    Whole                                                  


    Choose firm, deep-red berries with glossy skins.   Stem


    and sort.  Wash and drain.                             

Unsweetened
pack                                            


    Pack into  containers  without  sugar.  Seal, label and


    freeze.                                                

    Syrup pack                                             


    Pack into containers.  Cover with cold 50-percent syrup


    (1 cup water to 1 cup sugar).  Seal, label and freeze. 

    Puree                                                  


    Prepare cranberries as for freezing whole.  Add  2 cups


    water to each quart (1 pound) of  berries.  Cook  until


    skins have popped.  Press through a sieve.             


    Add sugar to  taste,  about  2 cups  for each  quart (2


    pounds) of puree.  Pack into  containers.  Seal,  label


    and freeze.                                            

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