Choose firm, deep-red cranberries with glossy skins. Stem and sort. Wash and drain. Unsweetened cranberries freeze very well. To syrup pack, cover cranberries in freezer containers with a cold 50% syrup. Leave headspace. Seal, label, and freeze.
To puree cranberries, prepare as for freezing whole. Cook each quart of cran-berries in 2 cups of water until skins crack open. Press through a sieve. Add sugar to taste, about 2 cups for each quart of puree. Pack into containers, leaving headspace. Seal, label, and freeze.
ROFL!!!!!
After this weekend I won't have any room in freezer for ANYTHING!!!!
This is my main cooking weekend for the rest of the year, I will be doing little else.....cookies, lasagna, bread, tamales, canneloni, cookies, cookies, and more cookies.