Preserving the freshness of cranberries ensures you can take advantage of Wisconsin’s state fruit year-round.

Freezing cranberries is a practical method to ensure you have vibrant, delicious berries at your fingertips whenever you crave a sweet, tart treat, regardless of the season.

To freeze cranberries, start by thoroughly washing and drying the berries. Once prepped, spread them out on a baking sheet, ensuring they are in a single layer. Flash freezing them like this prevents them from clumping together, allowing for easy portioning later on. After they’re frozen solid, transfer the cranberries into airtight freezer bags or containers.

Frozen cranberries can be an easy addition to daily meals and baked goods. Toss a handful into smoothies for a burst of tartness, or use them straight from the freezer to make homemade cranberry sauce for impromptu gatherings. The frozen berries can also be a fantastic addition to baked goods, like these cranberry pumpkin muffins, adding a bit of Wisconsin agriculture to cookies, pancakes and bread.

Cranbery Muffins

Cranberry Pumpkin Muffins

These muffins typically feature a moist and tender texture, making them a perfect choice for breakfast or as a snack.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Calories 211 kcal


  • 1/4 c. margarine softened
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 c. canned pumpkin
  • 1 1/2 c. flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 c. chopped cranberries fresh or frozen
  • 1/2 c. chopped walnuts


  • Preheat oven to 400°F. Cream together margarine and sugar. Add in eggs, one at a time, and one cup of canned pumpkin.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves. Slowly add to wet ingredients.
  • Fold in chopped fresh or frozen cranberries and chopped walnuts.
  • Spoon the batter into muffin cups, filling close to the top. Bake for 20 to 25 minutes.


Calories: 211kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 0.01mgSodium: 142mgPotassium: 75mgFiber: 2gSugar: 18gVitamin A: 2173IUVitamin C: 3mgCalcium: 48mgIron: 2mg
Keyword cranberry, muffin, pumpkin
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Preserving cranberries through freezing not only maintains their taste but also their nutritional value. Frozen cranberries retain their antioxidants and vitamins, making them a healthy and convenient addition to your kitchen arsenal.

Whether you’ve stocked up during the harvest season or snagged a great deal at the grocery store, freezing cranberries is a straightforward and powerful way to ensure you have this versatile ingredient ready for your culinary adventures whenever the mood strikes.

This recipe was featured in Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipe courtesy of the Wisconsin State Cranberry Growers Association.