Can You Eat Cranberries Raw? Find Out How to Prepare Them Correctly

Less than 5% of cranberries are consumed raw, but they’re perfectly safe to eat freshly washed and uncooked. Find out how to prepare these ruby red fruits.

Starting a month or two before Thanksgiving , an annual celebration begins in the produce aisle: cranberry season. Step aside, late-summer tomatoes and corn; it’s time for this sweet-tart fruit to shine. Fresh cranberries are usually sold by the bag in the produce section September through January, joining their frozen and canned peers that can be found year-round.

Nearly every cranberry recipe in our archives involves cooking cranberries in some way, so no wonder fans have emailed in to ask us, “can you eat cranberries raw?”

Before you snack on a berry while you’re making your next cranberry-infused holiday side dish , quick bread, or cocktail, read on for the dish from our Test Kitchen.

Meet Our Expert

Sarah Brekke, M.S. , Better Homes & Gardens Test Kitchen brand manager

Can You Eat Cranberries Raw?

We won’t make you dig for the answer: “Yes, it is totally fine to eat raw cranberries,” confirms Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager.

Only about 5% of cranberries are sold in their fresh form, according to the Agricultural Marketing Resource Center , which means we consume even less than that raw. (Many Americans buy raw, fresh cranberries to cook down into sauces or bake in pies, cakes, and other cranberry desserts.)

Food safety-wise, there shouldn’t be a risk to consuming cranberries raw unless you’re allergic to the fruit. Still, it’s wise to moderate your intake of raw cranberries because when consumed in large quantities on their own, their astringent and extremely tart qualities of raw cranberries could trigger an upset stomach for some. If you find the flavor of raw cranberries to be too boisterously bitter, Brekke recommends tossing them with a little sugar before eating them.

Of course, you can also cook cranberries to tame that tartness: “When cranberries are cooked, the flavor goes from tart and bitter to more of a sweet-tart balance,” Brekke says.

Cooking will also help release the natural pectin in cranberries, which will help thicken any sauce or mixture you add the fruit to.

How to Choose, Store, and Wash Fresh Cranberries

When shopping, look for fresh cranberries that are deep red, firm, plump, and have smooth skins. Healthy and fresh cranberries should also float in water (due to the fact that each berry has four air chambers inside).

Discard or compost any cranberries that are soft, shriveled, discolored, or if you notice any mold growth or “off” aromas, Brekke advises.

Once you’ve stocked up on fresh cranberries, they’re a cinch to store. Keep raw cranberries in their original packaging (often, a plastic bag) or transfer them to an airtight storage container and zip-top bag. Refrigerate fresh cranberries for up to 1 month. Need more time? Brekke says you can freeze cranberries in that same vessel for up to 1 year.

Before consuming cranberries, transfer them to a colander and rinse under cool running water. Use your clean hands to gently agitate the berries to ensure all pieces and sides are washed.

The Best Raw Cranberry Recipes to Try

So can you eat cranberries raw? You sure can, and our Test Kitchen has perfected a few dishes that allow you to enjoy them in their fresh glory.

Chop clean, raw cranberries and mix them with diced green onions, minced jalapeño, diced fresh cilantro, and a drizzle of honey. Spoon this over cream cheese and alongside crackers for a festive holiday dip platter.

Or add Ginger-Cranberry Relish or Fresh Citrus and Cranberry Salad to your menu for Thanksgiving, Christmas, or any fall or winter Sunday dinner .

The Best Cooked Cranberry Recipes to Add to Your Menu

Prefer to stick with the tried-and-true cooked cranberry recipes? Options abound. Try either the fresh or frozen version of this seasonal fruit in:

• Breads. The sweet-tart flavor and vibrant pop of color makes a welcome addition to yeast breads ( Cranberry-Hibiscus Babka ) and quick breads ( Fresh Cranberry-Pepita Buttermilk Bread ).
• Cakes, cobblers, and pies. From Cranberry-Buttermilk Pound Cake and Pear, Apple, and Cranberry Cobbler to Caramel Apple-Cherry Pie and Cranberry Pie with Honey Meringue Recipe , the fruit shines come dessert time whether they stud the treat whole or are cooked down into a smooth filling.
• Side dishes. We’ll never say “no” to a serving of canned cranberry sauce (especially if it’s jazzed up with one of our favorite mix-ins !), but it’s tough to compete with a homemade condiment like New England Cranberry Orange Compote or our Test Kitchen’s ultimate Cranberry Sauce . As you construct your Thanksgiving menu, consider adding Cranberry-Marshmallow Sweet Potato Casserole for a recipe so good, one fan admits, “it is now a must at every Christmas and Thanksgiving!”
• Breakfasts. Featuring this all-star fruit and the flavor of fall , salted maple, our editors are wild about these Cranberry-Ricotta Pancakes with Salted Maple Butter .
• Mixed drinks. Soak cranberries in still-warm simple syrup for 30 minutes, then roll them in superfine sugar. Add as-is or thread onto a cocktail skewer or toothpick for a showy, wintery garnish for berry cocktails like a Cranberry Pisco Sour or a Cranberry Orange Rosemary Cocktail .