September, October, November, December
Did you know...About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining 5% is sold fresh to consumers. Cranberries destined for processing are usually frozen in bulk containers shortly after arriving at a receiving station. To allow air movement deterring decay, cranberries for fresh market are stored in shallow bins or boxes with perforated or slatted bottoms. Because harvest occurs in late autumn, cranberries for fresh market are frequently stored in thick walled barns without mechanical refrigeration. Temperatures are regulated by opening and closing vents in the barn as needed. 
cranberries DescriptionCranberries are low, creeping shrubs or vines up to 2 m long and 5 to 20 cm in height;[1] they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by domestic honey bees. The fruit is an epigynous berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness. Fruit SelectionChoose firm cranberries with a bright red color. Avoid mushy, wet or pale berries and debris. Recommended StorageRefrigerate cranberries for up to three weeks or freeze for up to a year. |
