Sure, you can freeze them. If you plan to use a food mill or strainer, then you can freeze them just as they are, with skins and cores (though you might want to halve or quarter them to be able to pack them more efficiently and take up less room in the freezer). OR you can peel them and core them, then freeze them, so when you defrost you only have to cook and mash. if you do this, toss them with a little lemon juice or Fruit Fresh before freezing to help them keep from browning. Cheers, Z

I just toss the bags of cranberries into the freezer. Pull them out when you need some and usually don't even have to defrost, just rinse quickly and cook. I cannot tell the difference whatsoever. Nancy

Homemade! Although no sauce this year. Instead, I'm just making the fluffy cranberry salad (ground fresh cranberries, pineapple, ground walnuts, mini-marshmallows, cool whip, and powdered red jello - all mixed up the day ahead of time so it sits and gets nice and soft and fluffy). Some years, I do make a sauce using fresh cranberries, nuts, celery, etc. Other years I make cranberry muffins. There is always something cranberry on the menu, but this fluffy salad is my absolute favorite.

Reporting back--I decided to use a melon baller instead of cutting the jelly into cubes, then sprinkled the fruit with chia seeds and skipped the walnuts. The mint leaves were all frozen, so I used celery leaves: I used the leftovers of the cranberry jelly, mixed with pineapple juice, to glaze the ham. It was delicious! My impressions of canned cranberry jelly: It was very bland, compared to my homemade relish, but the tart and sweet fruit gave the salad enough punch. It was very refreshing with the baked ham. I wouldn't eat the jelly alone, but the texture is perfect if you want to spread it on a sandwich, which I don't. ------------------------------------------------------------------ Here is my Cranberry Relish Recipe For A Crowd, for lovemrmewey: 4 12oz packages fresh cranberries, rinsed 1 tsp minced candied ginger or 1/2 tsp ground ginger 3 cups sugar (I short each cup by a couple of tablespoons) 4 6oz packages of gelatin--any red or orange--I use red raspberry 2 20oz cans crushed pineapple, drained (reserve liquid) 4 11oz-15oz cans mandarin oranges, drained (reserve liquid) 2 tart apples, finely chopped zest of one orange, or 2Tbs OJ concentrate Make gelatin using the reserved liquid from the pineapple and mandarin oranges, with enough water added to complete the instructions. Chill until almost set--thick but not solid. While gelatin is chilling, cook 3 packages of the cranberries with 3 cups water and sugar. Cool. Grind the cooked cranberries with the remaining uncooked cranberries. I use a blender for this step. Cranberries can be cooked the night before and allowed to cool overnight in fridge. Mix the almost set gelatin, cranberry mixture, drained fruit, and orange zest. Chill until set. Keeps well for several days, and can be frozen. OT, here's a pic of my Christmas Eve cheese fish, requested by my grandson. Brother and SIL brought shrimp, so 10yr old GS had fun telling everyone 'Merry Fishmas'. Diabetic cherry Christmas pie for my father: