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Oct 25, 2017

Time to fall in love all over again with an old favorite.

Appearance & Flavor
Cranberry skin can be described in four simple words; red, shiny, smooth, and waxy. Pick firm ones that show no signs of shriveling or brown spots. The freshest of cranberries will bounce off a hard surface. When raw, they have a tart and starchy flavor. When cooked or juiced, they're their usual sweet-tart selves.

Ways to Enjoy
Feeling sweet and spicy? Try this out. Cranberries are also great juiced, dried, and canned, or in breads, sauces, jellies, and desserts.

Availability & Origin
Fresh cranberries are available between October and the middle of December. Grown mostly on the east coast-New Jersey, New York, New Hampshire, Connecticut, Rhode Island, Maine and Massachusetts-though Wisconsin is the largest producer. On the
west coast, they are available from Washington and Oregon.

Fresh cranberries in an air-tight container or bag will last up to two months in the fridge. Remove any that are soft, shriveled, or discolored before refrigerating, as the bad ones can affect the others. After cooking, they'll last up to three weeks in the fridge in an air-tight container. Want to snack on them year-round? Freeze  them.

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