Freezing cranberries is one of the easiest things you can do in a kitchen … no expensive or fancy equipment needed: just a bowl, some water, baking soda, strainer or colander, pan or plate, zip-loc bag, and a freezer!
We really do not use cranberries a whole lot … to be honest, I can only think of 3 recipes in which we use them: Cranberry Orange Scones, Cranberry Salad and Baked Brie (and those are dried cranberries). I still love storing the berries away in the fall/winter and using them year-round … especially since they are not in the store the rest of the year 🙂
#1. Wash cranberries.
We usually sprinkle a tablespoon or so of baking powder over the berries and wash well. Toss out any bad berries.
#2. Drain into a colander, rinse then toss around to drain extra water.
#3. Spread on a cookie sheet, pan or metal plate, and place in the freezer.
#4. Once frozen, pour berries into bags and return to the freezer.
I usually freeze the berries in regular quart or gallon bags and have used them around a year later, without them tasting freezer burnt or old. This year, I went ahead and vacuum-packed some for a longer storage life.
Use frozen cranberries just like fresh ones (if you are having any trouble doing this, let them sit several minutes or run a handful under water for a few seconds to partially thaw).
Have fun and don’t feel daunted at the thought of freezing cranberries … IT IS SO EASY!