Frozen cranberries (Vaccinium macrocarpon) are typically frozen soon after harvest, providing a convenient way to enjoy this deeply pigmented, tart fruit throughout the year. Like fresh cranberries, they provide fiber and a diverse mixture of polyphenols, including their distinctive A-type proanthocyanidins, anthocyanins, quercetin and other flavonols, and hydroxycinnamic acids. Frozen cranberries can be used directly from the freezer in smoothies, sauces, compotes, relishes, oatmeal, baked goods, and savory dishes, making it easy to incorporate the whole fruit into meals long after the short fresh cranberry season has ended.