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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