United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Canned Cranberry Sauce

Effective date March 19, 1951
This is the first issue of the United States Standards for Grades of Canned Cranberry

sauce published in the FEDERAL REGISTER of February 15, 1951, (16 FR 1575) to

become effective March 19, 1951.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issues by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Canned Cranberry Sauce

Section Page No.

§52.951 Product description. ....................................... 2

§52.952 Styles of canned cranberry sauce. ............................ 2

§52.953 Grades of canned cranberry sauce. ........................... 2

§52.954 Recommended fill of container. ............................... 2

§52.955 Ascertaining the grade. ..................................... 3

§52.956 Ascertaining the rating for the factors which are scored. ........... 3

§52.957 Color. .................................................. 3

§52.958 Consistency and texture. .................................... 4

§52.959 Absence of defects. ........................................ 4

§52.960 Flavor and odor. .......................................... 6

§52.961 Explanation of terms. ...................................... 6

§52.962 Ascertaining the grade of a lot. ............................... 6

§52.963 Score Sheet for canned cranberry sauce. ....................... 7

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.951 Product description.

Canned cranberry sauce is the jellied or semi-jellied product prepared from clean, sound,

matured or fairly well-matured cranberries; a sweetening ingredient or sweetening

ingredients, and water. Pectin may be added but only in a quantity which reasonably

compensates for deficiency, if any, of the natural pectin content of the cranberries. The

mixture is concentrated and sufficiently processed by heat to assure preservation of the

product in hermetically sealed containers. The soluble solids of the finished product is not

less than 35 percent and not more than 45 percent.

§52.952 Styles of canned cranberry sauce.

(a) Style I. Jellied or strained (typical of a jellied product prepared from strained

cranberries).

(b) Style II. Whole (typical of a semi-jellied product prepared from whole or

partially whole cranberries).

§52.953 Grades of canned cranberry sauce.

(a) U.S. Grade A or U.S. Fancy is the quality of canned cranberry sauce that

possesses a good color; that possesses a good consistency and good

texture; that is practically free from defects; that possesses a good flavor and

odor; and that scores not less than 85 points when scored in accordance with

the scoring system outlined in this subpart.

(b) U.S. Grade C or U.S. Standard is the quality of canned cranberry sauce that

possesses a fairly good color; that possesses a fairly good consistency and

a fairly good texture; that is fairly free from defects; that possesses a fairly

good flavor and odor; and that scores not less than 70 points when scored in

accordance with the scoring system outlined in this subpart. 

(c) U.S. Grade D or Substandard is the quality of canned cranberry sauce that

fails to meet the requirements of U.S. Grade C or U.S. Standard.

§52.954 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purposes of these grades.

It is recommended that each container be filled as full as practicable with cranberry sauce

and that the product occupy not less than 90 percent of the volume of the container.
3

§52.955 Ascertaining the grade.

The grade of canned cranberry sauce may be ascertained by considering, in conjunction

with the requirements of the respective grade, the respective ratings for the factors of

color, consistency and texture, absence of defects, and flavor and odor. The relative

importance of each factor which is scored is expressed numerically on the scale of

100. The maximum number of points that may be given such factors are:

Factors Points

Color ................................

Consistency and texture .................

Absence of defects .....................

Flavor and odor .......................

Total score .......................

20

40

20

 20 

100

§52.956 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expresses numerically. The numerical range

within each factor which is scored is inclusive (for example, 17 to 20 points means 17, 18,

19, or 20 points). 

§52.957 Color.

(a) "A" classification. Canned cranberry sauce that possesses a good color

may be given a score of 17 to 20 points. Good color means the bright, dark

red color typical of canned cranberries which color is free from any dullness.

(b) "C" classification. If the canned cranberry sauce possesses a fairly good

color, a score of 14 to 16 points may be given. Canned cranberry sauce that

falls into this classification shall not be graded above U.S. Grade C or U.S.

Standard, regardless of the total score for the product (this is a limiting

rule). Fairly good color means the res color typical of canned cranberries,

which color may be slightly dull or may indicate slight evidence of oxidation

but is not off color.

(c) "SStd" classification. Canned cranberry sauce that fails to meet the

requirements of paragraph (b) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. grade D or Substandard,

regardless of the total score for the product (this is a limiting rule).
4

§52.958 Consistency and texture.

(a) "A" classification. Canned cranberry sauce that possesses a good

consistency and good texture may be given a score of 34 to 40 points. Good

consistence and good texture has the following meanings with respect to

the following styles of canned cranberry sauce:

(1) Jellied or strained. The gel is tender to slightly firm and there may be

evidence of a reasonable separation of free liquid.

(2) Whole. The skin particles and the semi-jellied portions are reasonable

tender and the fruit, seed, and skin particles are dispersed reasonably

uniform throughout the product.

(b) "C" classification. If the canned cranberry sauce possesses a fairly good

consistence and a fairly good texture, a score of 28 to 33 points may be

given. Canned cranberry sauce that falls into this classification shall not be

graded above U.S. Grade C or U.S. Standard, regardless of the total score

for the product (this is a limiting rule). Fairly good consistency and fairly

good texture has the following meanings with respect to the following styles

of canned cranberry sauce:

(1) Jellied or strained. The gel may lack firmness or may be stiff but is

not tough or rubbery and there may be evidence of separation of free

liquid which is not excessive.

(2) Whole. The skin particles and the semi-jellied portions are fairly

tender and the fruit, seed, and skin particles are dispersed fairly

uniform throughout the product and there may be evidence of

separation of free liquid which is not excessive.

(c) "SStd" classification. Canned cranberry sauce that fails to meet the

requirements of paragraph (b) of this section may be given a score of 0 to 27

points and shall not be graded above U.S. Grade D or Substandard,

regardless of the total score for the product (this is a limiting rule).

§52.959 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from foreign material and objectionable material and from harmless

extraneous particles in Style I, Jellied or strained; and from defective

cranberries and foreign berries and particles thereof, fine stems, foreign

material and objectionable material, and other defects is style II, Whole.
5

(b) "A" classification. Canned cranberry sauce that is practically free from

defects may be given a score of 17 to 20 points. Practically free from

defects has the following meanings with respect to the following styles of

cranberry sauce:

(1) Jellied or strained. The product is free from foreign material and

objectionable material, is free from any harmless extraneous particles

that exceed the area of a circle 3/16 inch in diameter; and is practically

free from harmless extraneous particles that are the equivalent in area

of a circle 3/16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not

more than 3 defective cranberries or foreign berries and not more than

4 fine stems 3/4 inch or more in length; the product is free from foreign

material and objectionable material and is practically free from other

defects which affect materially the appearance or edibility of the

product.

(c) "C" classification. If the canned cranberry sauce is fairly free from defects,

a score of 14 to 16 points may be given. Canned cranberry sauce that falls

into this classification shall not be graded above U.S. grade C or U.S.

Standard, regardless of the total score for the product (this is a limiting

rule). Fairly free from defects has the following meanings with respect to

the following styles of cranberry sauce:

(1) Jellied or strained. The product is free from foreign material and

objectionable material; is practically free from harmless extraneous

particles that exceed the area of a circle 3/16 inch in diameter; and is

fairly free from harmless extraneous particles that are the equivalent

in area of a circle 3/16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not

more than 6 fine stems 3/4 inch or more in length; the product is free

from foreign material and objectionable material and is fairly free from

other defects which affect materially the appearance or edibility of the

product.

(d) "SStd" classification. Canned cranberry sauce that fails to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. grade D or Substandard,

regardless of the total score for the product (this is a limiting rule).
6

§52.960 Flavor and odor.

(a) "A" classification. Canned cranberry sauce that possesses a good flavor

and odor may be given a score of 17 to 20 points. Good flavor and odor

meant that the product possesses a good, characteristic, slightly tart flavor

typical of cooked cranberries and that the product is free from any trace of a

caramelized flavor, abnormal flavor, or abnormal odor.

(b) "C" classification. If the canned cranberry sauce possesses a fairly good

flavor and odor, a score of 14 to 16 points may be given. Canned cranberry

sauce that falls into this classification shall not be graded above U.S. Grade

C or U.S. Standard, regardless of the total score for the product (this is a

limiting rule). Fairly good flavor and odor means that the product

possesses a normal flavor typical of cooked cranberries and that the product

is free from objectionable flavors and objectionable odors of any kind.

(c) "SStd" classification. Canned cranberry sauce that fails to meet the

requirements of paragraph (b) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. Grade D or Substandard,

regardless of the total score for the product (this is a limiting rule).

§52.961 Explanation of terms.

(a) Soluble solids content is determined refractometrically without correction for

water-insoluble solids.

§52.962 Ascertaining the grade of a lot.

The grade of a lot of canned cranberry sauce covered by these standards is determined

by the procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 - §52.83; 22 F.R. 3535).
7

§52.963 Score Sheet for canned cranberry sauce.

Size and kind of container .............................................

Container mark or identification .........................................

Label ..............................................................

Net weight (ounces) ..................................................

Vacuum (inches) .....................................................

Style ..............................................................

Soluble solids (percent by refractometer) ..................................

Factors Score Points

Color .................................

Consistency and texture ..................

Absence of defects ......................

Flavor and odor ........................

Total Score .........................

20 "C" 14-16 _1/

40 "C" 28-33 _1/

20 "C" 14-16 _1/

20 "C" 14-16 _1/

 

100

"A" 17-20

"D" 0-13 _1/

"A" 34-40

"D" 0-27 _1/

"A" 17-20

"D" 0-13 _1/

"A" 17-20

"D" 0-13 _1/

U.S. Grade .........................................................

_1/ Indicates limiting rule.

Recodified in the Federal Register of December 9, 1953 (18 F.R. 7970)

Section 52.962; amended May 22, 1957 (22 F.R. 3535).