Fresh cranberries are harvested in the fall, usually between mid-September and mid-November, and particularly during the month of October. For the freshest picked cranberries, this season is best.
Choose fresh, plump cranberries that are quite firm to the touch. Firmness is a primary indicator of quality.
The anthocyanin and proanthocyanidin phytonutrient content of cranberries increases as they become more richly red in color. Their red shades can vary from bright red to deep crimson to near purple. While all cranberries will provide you with phytonutrient richness, if you are wanting to maximize your intake of anthocyanins and proanthocyanidins, you'll want select cranberries with these richly red colors.
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