Cranberry fresh fruit eating methods are as follows:

1, washed raw

Fresh cranberries are rich in a variety of vitamins and anthocyanins, has a good antibacterial effect on urinary tract infections and Helicobacter pylori have inhibitory effect.

2, juice

Can use a juicer to juice it to drink, you can also add a little honey or sugar to taste, drinking can play an appetizing effect.

3, cranberry vinegar

Prepared fresh cranberries into a glass bottle, and then into the right amount of honey and about three times the rice vinegar, with plastic wrap to seal the bottle lid, cover the lid and put in the refrigerator such as one to two days can be.

4, cranberry sauce

1 cup of water, 1 cup of sugar, a pinch of salt and a 12-ounce bag of cranberries, bring the water and sugar to a boil, add the cranberries, reduce the heat and cook slowly for 10 minutes. Let the final mixture sit for at least 15 minutes to cool; the pectin naturally present in the cranberries will thicken the sauce. Store leftovers in an airtight container in the refrigerator for up to a week.

5. Frozen Cranberry Sorbet

For a 12-ounce bag of cranberries, use 1 1/4 to 1 1/2 cups sugar, 3 cups water, a pinch of salt and 1/4 cup corn syrup. Combine the ingredients in a saucepan and bring to a boil over medium heat, then reduce it and let it simmer for about 15 minutes or until the cranberries pop.

Cool the mixture slightly, then transfer it to a blender. Blend until smooth. (Note: To blend hot liquids, start by pulsing to prevent liquid from splashing out of the jar onto your skin or work surface.) Strain the mixture through a sieve and chill for at least 8 hours, until about 40 degrees F (4 degrees C). Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

6. Apple Pie

You'll need to add about a cup of fresh cranberries to the apple filling of a deep-dish apple pie and bake according to your recipe, or you can substitute cranberries for cherries in a pineapple upside-down cake. The ripe pineapple is super sweet and contrasts well with the tart cranberries.

7. Cranberry Syrup

Place 1 cup of water and 1 cup of sugar in a saucepan and add 2 1/4 cups of fresh cranberries (about 8 ounces). You can complicate the flavor of the syrup with strips of lemon or orange peel or a slice or two of ginger. Bring the contents of the pan to a boil and cook for 1 to 2 minutes, until your syrup has browned and the cranberries have darkened. Don't overdo it - cranberries contain a lot of pectin, and if you cook the syrup for too long, you might turn it into jelly.

Remove the pan from the heat and strain the cranberries from the syrup. Cool and store in an airtight container in the refrigerator. Reheat as needed for breakfast.