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As fresh cranberries are hard, sour, and bitter, about 95% of cranberries are processed and used to make cranberry juice and sauce. They are also sold dried and sweetened. Cranberry juice is usually sweetened or blended with other fruit juices to reduce its natural tartness. At four teaspoons of sugar per 100 grams (one teaspoon per ounce), cranberry juice cocktail is more highly sweetened than even soda drinks that have been linked to obesity.

Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. Such preparations are traditionally served with roast turkey, as a staple of Thanksgiving (both in Canada and in the United States) as well as English dinners. The berry is also used in baking (muffins, scones, cakes and breads). In baking it is often combined with orange or orange zest. Less commonly, cranberries are used 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.

There are several alcoholic cocktails, including the cosmopolitan, that include cranberry juice.