Stock up on fresh cranberries while they’re in season and you’ll have them to enjoy all year long in your favorite cran’ recipes.
Cranberries just came in season here and I’ve been stocking up while they’re on sale.
Cranberries freeze really well.
They’re easy to pull out to thaw throughout the year to use in of my favorite homemade cranberry recipes:
- Sourdough Cran’ Muffins
- Canned Cranberry Juice
- Home-Dried Craisins
They’re really easy to prepare for freezing.
It’s as easy as: wash, dry, freeze, then freeze again.
Here’s what you need:
- Fresh cranberries
- Collander or container to wash berries in
- Towel to dry berries
- Baking sheet lined parchment paper or silicone sheet
- Container for storing (I use glass canning jars or regular old freezer bags)
Here’s what you do:
Wash all the cranberries picking out any debris and any not-so-great looking berries.
Strain the cranberries from the water and then pour them out onto a baking sheet lined with parchment paper or silicone liner. Whichever you prefer.
Dry the cranberries being sure to remove most of the water.
Pop the baking sheet into the freezer for about 15-20 minutes.
Remove from the freezer and store in storage container of your choice.
Your cranberries will keep fresh in the freezer for up to one year.
Whenever you’re ready to use them in a recipe, remove the amount you need from the freezer and place in the fridge to thaw for 24 hours before using.
Not too bad, right? Now you have fresh frozen cranberries ready to use when you want them.
What is your favorite way to eat cranberries?
Let me know in the comments below or share it with me on Instagram!
Mention @thehomesteadmother or hashtag it #onceuponahomestead
Until next time –
