Find quick tips to create a super simple side for your holiday meals
Best to buy
Cranberries are harvested between early September and late October, with the peak market
period from October until the end of December.
Quick cranberry sauce
Simmer 3 cups (425 grams) of cranberries in 3/4 cup (170 ml) water and mash when soft. Add 1
1/2 cups (340 grams) sugar, simmer for 10 more minutes, stirring occasionally, and
To make your own cranberry juice, cover berries with water and simmer for 40 minutes.
Purée and sweeten to taste with sugar or
a nonsugar sweetener like stevia extract.
Preparation, uses, and tips
Because these berries have a very tart
taste, few people eat them in their fresh, raw state. Cranberries are a good addition to nut
breads, and pair well with wild rice and whole grains. They combine well with other fall
fruits such as apples and pears, and their red color and lively taste can
brighten up roast poultry and otherwise
Commercial cranberry juice is usually sweetened. To make your own, cover the cranberries
with water and simmer, keeping the lid on the pot, for 40 minutes. Puree and sweeten to taste
with your choice of sweetener.
To make your own whole cranberry sauce, you need 3 cups (95g) of cranberries, 1 1/2 cups
(480g) of sugar, and 3/4 cup (168.7ml) of water. Simmer cranberries and water together. While
simmering, mash with potato masher. Add sugar;
simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes
about 2 cups (470ml) of sauce.
In the fall, fresh cranberries are sold in 12-ounce (336g) bags in most supermarkets.
Canned cranberry sauce—strained and jelled, and whole-berry—is available
year-round, as are frozen cranberries in some markets. Sweetened dried cranberries can be used
like raisins in baked goods or as snacks, and
are available in many supermarkets.
Cranberries (whole berries), 1 cup (95g)
Total Fat: 0.19g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.