All too often, I've been the person who buys two bags of cranberries a week before I need them only to find that 50% of them are an awful, slimy mess once it’s time to cook. Alternatively, I’ve also been the person who waits until the last minute to find the cranberry shelf has been completely decimated. The choices have always been: Shop too early and the berries turn to mush, or too late and the shelves have nary a cranberry in sight. Both of these options leaves you berry-poor.However, if you store your fresh cranberries right, you can have perfect, unspoiled berries ready for when you need them. Stock up on a few bags right now, and freeze them. Here’s how to do it properly so they stay
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