How to Eat Cranberries—a Juicy, Tart Superfood With So Many Delicious Uses

Cranberries are a superfood bursting with antioxidants, adding a tart and juicy flavor to a variety of dishes from baked goods to drinks. While they are a Thanksgiving staple featured in cranberry sauce and cranberry relish, there are countless creative ways to enjoy them beyond the holiday season. As a healthier alternative to many holiday dishes, cranberries can enhance your recipes all year long. Culinary professionals have shared tips to maximize the use of cranberries in both sweet and savory treats, as well as refreshing cocktails.

What Exactly Are Cranberries?

Members of the heather family (botanical name, Ericaceae), cranberries count blueberries, bilberries, and huckleberries among their relations. There are two types of common cranberries: the American cranberry (Vaccinium macrocarpon), an evergreen shrub that flourishes in swamps and bogs in North America, and the European cranberry (Vaccinium oxycoccos), which has smaller berries. 

The crimson-colored, oval-shaped berries have air pockets that allow them to float when the bogs flood; that bobbing ability enables easier harvesting. Cranberries are harvested during the cool months of September through December.

Superfood Status

Cranberries are a superfood, rich in antioxidants with anti-inflammatory properties, vitamin C, polyphenols, and phytonutrients. According to a review of research published by the National Institutes of Health, "It has been shown that consumption of cranberry offers a reliable protection from and prevention of many chronic diseases." They're also naturally low in sugar and high in fiber.

Flavor Profile

The cranberry's taste is as distinctive as its color. "Raw cranberries have a very tart, sour flavor, with a sharpness that can be quite intense," says Brock Anderson, executive chef of Sea Crest Beach Resort in North Falmouth, Massachusetts, on Cape Cod. (Massachusetts, by the way, is the second-largest cranberry producing region in the U.S., and the third largest worldwide.)

Cranberries aren't typically enjoyed raw—or unadulterated. "Raw cranberries are extremely sour and astringent; that's why so many recipes using them have lots of sugar or added sweeteners," says Emilie Berner, chef-instructor of Plant-Based Culinary Arts at the Institute of Culinary Education's Los Angeles campus. Cooking also tempers its bitterness. In that sweetened or cooked state, adds Anderson, it's easy to forget that this fruit is a berry.

How to Eat Cranberries

"Growing up, we normally only see cranberries in one of three forms: cranberry sauce, dried cranberries, and cranberries in a holiday stuffing," Anderson points out. "Let me say, cranberries are vastly underused." They are so multifaceted and dynamic, he adds, that they deserve more fanfare. "Cranberries are great any time of the year," Berner agrees.

Here are some ideas to jump-start your own cranberry creativity:

Barbecue sauce: "Cranberries are one of the stars for holiday eats, but one of my favorite ways to make use of them for the rest of the year is in barbecue sauce," Anderson says. With cranberries in season mid- to late-fall, he suggests freezing them to use next summer for your slab of ribs or smoked brisket. (More on storage below.)

Herbal pairings: Teamed with everyday herbs like sage, thyme, and rosemary, cranberries take on a savory aspect that marries well with meats, Anderson says.  

Fruits and vegetables: Cranberries complement winter squash dishes, as well as pears, Berner says. Citrus is also quite cranberry-friendly: She suggests substituting fresh orange juice for sugar in your favorite cranberry sauce recipe. Start experimenting with our Orange-Scented Cranberry Sauce.

Salads: Try pulsing fresh cranberries with orange juice and zest before adding to our Wild Rice and Lima Bean Salad.

Cocktails: Cranberry juice is a go-to ingredient for cocktail classics like the Cosmopolitan and Cape Cod but the actual berries can also figure into the fun. "The frozen cranberries can double as 'ice cubes' in a cocktail without potentially watering down an already well-crafted drink," Anderson says. Add a handful to our Cranberry Mule. 

Shrubs: Stir up a shrub with cranberries, sugar, and white wine vinegar, then mix with bourbon and soda for a stellar libation.

Muffins: "Because cranberries are so sour, I like them in sweet dishes best," Berner says. "I enjoy them in pumpkin muffins year-round—who says they just need to be for three times a year?"

Baked goods: Scones are another delicious cranberry vehicle, and while we're at it, cranberry bread is a delicious option for breakfast, afternoon tea, or a snack. Oh, and don't sleep on cranberry focaccia!

Cobblers: Cranberries sync perfectly with cinnamon and cloves in fruit cobblers.

Cookies: Cranberries and cookies are a match made in heaven, as evidenced by these Cranberry-Pistachio Biscotti and Cranberry Oatmeal Cookies.

Desserts: Cranberries also enliven everything from our Cranberry Chiffon Pie and Cranberry Swirl Cheesecake to our Cranberry Meringue Tart. You can add cranberries to white fudge; Anderson even adds cranberry compote to brownies. "For this use, I leave the compote a bit more tart so you get that caressing balance of chocolate and tartness that coats the palate and makes it a more interesting flavor experience." The pectin from the berries also helps maintain the moisture, making the dessert almost juicy.

Shopping and Storage

When shopping for cranberries at the grocery store or farmer's market, look for firm, glossy red fruit. The berry's buoyancy is helpful beyond the bog; it indicates freshness. In other words, if the berry bounces when it hits the floor, all systems are go.

You can buy cranberries fresh or frozen. Bags of fresh cranberries can be kept in the produce bin of the fridge for up to one month. "If you plan to freeze them, it's best to rinse and gently dry the berries first," Berner says. "This prevents ice from building up during the freezing process." Frozen cranberries hold up well for up to a year, she adds.