Store Cranberries in the refrigerator for up to a week. 
Frozen can be stored up to 6 months

Cranberries can be used whole, fresh, or cooked. Wash the berries and discard any soft, shriveled or sticky They can be dried or frozen whole, and are commercially canned or made into fruit juices and sauces. Whole Cranberries are most often cooked, along with sugar and sometimes citrus or other winter fruits, and made into a sauce or chutney. The acidity of the berries compliments both savory and sweet dishes. Cranberry sauce can be added to desserts and baked goods. Whole berries can be halved and added to beverages like sangria, or chopped and added to salad greens or soft cheeses. Dried Cranberries can be added to salads, stuffing, breads, cookies and cakes.

Cranberries are well known for the health benefits they provide. The small, tart berries are rich in vitamin C and have high amounts of pectin, a polysaccharide that thickens when heated. They are a good source of dietary fiber and manganese, and contain vitamin E, copper and potassium. Cranberries have high levels of polyphenols and phytonutrients, which give the skin of the berries their intense red-color. These compounds provide antioxidant and anti-inflammatory benefits. Research has shown that the proanthocyanidins present in Cranberries help prevent bacteria from adhering to the lining of the stomach and urinary tract. To get the maximum health benefits from Cranberries they need to be eaten in a non-processed form.