Cooking Series: Cranberries. Buying

Source: Food Print

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What to look for when buying cranberries

At first glance, a bowl of fresh cranberries looks like a bunch of baubles waiting to be strung. They come in various shades of red, from faintly pink to crimson.

Raw cranberries pack more of a sour punch than cooked: Pop one in your mouth just as is and you’re in for an astringent wallop. Unless you’re into puckered lips, you’ll need to sweeten them up. In the past decade, white ones have shown up in the marketplace; they are ripe berries picked a few weeks earlier before the pigments have a chance to deepen and typically are less tart. These days, you’re more likely to find white cranberry juice than white fresh cranberries.

Fresh berries should have a sheen. Their color should be bright and opaque versus pale or translucent. Spoiled cranberries will be soft and will not bounce. For the most flavorful cranberries, look a deep, rich color.

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