Abstract: In order to select cranberry varieties with better fruits, measurement and analysis had been done on nutritional qualities and other indicators of 12 varieties of cranberries in different periods in Jilin Province, and it concludes that the total sugar of “Bain Favourite No.1” ( 77.75 mg/g) was significantly higher than that of the other varieties ( p < 0.05) ; the best ratio of sugar to acid was “Bain Favourite No.1 ” for fresh; In addition, the total polyphenols ( 1449.54 mg/100 g) and proanthocyanidins ( 4006.67 mg/100 g) of “Bain Favourite No.1”were significantly higher than that of the other varieties ( p <0.05) ; more suitable for product processing. Through comparison, we could find that total flavonoids ( 644.34 mg/100 g) and anthocyanins ( 29.11 mg/100 g) of “Washington”were significantly higher than those of the other varieties ( p < 0.05) . While“Bain Favourite No.1”and“Washington”was better for deep processing for cranberry fruits.