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Storing and Preparing Cranberries in Your Kitchen

Cranberries are simple to use in any form, readily available year-round and easy to keep on-hand. They have a long shelf life, minimizing spoilage and the associated costs. To ensure safe food practices, always use the First-In-First-Out (FIFO) storage procedure to make use of older products first.¹ When using cranberries in foodservice, here is the food safety and preparation information you need to know.

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Refrigerator and Freezer Storage

Shelf Storage

Refrigerate opened cranberry sauce, juice and fresh or thawed cranberries in a covered, labeled and dated nonmetallic container¹
Store frozen cranberries for up to 18 months in a freezer at 0°F or below²

Store unopened cans, bottles of juice, and dried cranberries in a cool, dry place¹
Never expose cans to extreme temperatures; do not store above a stove, under a sink, or in a damp area¹

Dried Cranberries

Pour onto a salad bar right from the bag, decreasing labor time and costs
Dried cranberries do not require soaking before use in recipes

Fresh or Frozen Cranberries

Frozen cranberries do not need to be defrosted before use
When cooking cranberries, remove from heat as soon as they pop to keep a ﬁrm texture

Canned Cranberry Sauce

Use a clean cloth to wash the lids before opening
Use a sanitized can opener
Cranberry sauce can be used at room temperature or chilled

REFERENCES

Food and Nutrition, North Dakota State University. Food Safety Basics A Reference Guide for Foodservice Operators. Updated January 2017. Retrieved from: https://www.ag.ndsu.edu/publications/food-nutrition/food-safety-basics-a-reference-guide-for-foodservice-operators#section-9
Food Safety and Inspection Service, United States Department of Agriculture. Freezing and Food Safety. Updated 15 June 2013. Retrieved from: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index

Fresh Fruit

Cranberry Recipes