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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