If you haven’t already harvested your cranberries, we’d recommend you do so in the next few days, definitely before any hard frosts. Harvest any berries that have completely turned red.
Storing in fridge/freezer:
Once picked, they will happily store for 2 or 3 months in the fridge or you can put them in the freezer for several months.
You can dry them out in the oven but be aware that they will be very sour compared to shop bought dried cranberries! Mix 4 cups of cranberries, halved, with half a cup (or a little more!) maple syrup. Spread them out on a baking tray lined with greaseproof paper, and pop them in the oven at the lowest possible setting for 3-4 hours.
Making cranberry sauce is so easy, although it will only keep for a week or two so it is best made nearer to Christmas if you want to have it for your Christmas Dinner! Simply bring 100ml orange juice and 100g sugar to the boil, then add 250-300g cranberries and simmer for 5-10 mins until the berries start to break down. Remove from the heat before they completely disintegrate and allow to cool (the sauce will thicken as it cools) before putting it into jars.