About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining are sold fresh to consumers. Cranberry juice is a major use of cranberries; it is usually either sweetened to make "cranberry juice cocktail" or blended with other fruit juices to reduce its natural severe tartness. Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. The berry is also used in baking (muffins, scones and cakes). Less commonly, innovative cooks use cranberries to add tartness to savory dishes such as soups and stews. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.
