High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
Season: September through January; peak October through December.
How to Choose Cranberries
Look for firm, brightly colored berries; the lighter, paler ones are generally too sour.
How to Store Cranberries
Tightly wrapped, they can be stored in the refrigerator for up to a month or in the freezer for up to a year.
How to Prepare Cranberries
Pick the berries over, discarding any that are mushy, wet, discolored, or shriveled; then wash and dry.
How to Use Cranberries
Combine with sweeter fruits to balance the tartness: Pair with oranges for relish and muffins, or add a handful of berries to apple pies.
Real Simple Cranberry Recipes:
- Green Beans With Roasted Nuts and Cranberries
- Chilled Pineapple-Cranberry Relish
- Raw Cranberry Relish
- Warm Jalapeño-Cranberry Sauce
- Cranberry and Pistachio-Dipped Cones
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.