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Introduction. Studies have been carried out to determine the impact of technological processing, in particular, on the processes of blanching and deaeration on the chemical composition of cranberry marsh puree. Materials and methods. Puree of marsh cranberry was investigated for identification of bioflavonoid; methods of high-performance liquid chromatography, electron spectrometry, gas chromatography with mass detector of initial and hydrolyzed samples were used. Results and discussion. It was established that as a result of technological reprocessing of cranberry into puree, the amount of ascorbic acid decreased by 13.5 times; the content of phenolic substances in puree from cranberry fruits is 983 mg%, anthocyanins - 160 mg%; the content of water-soluble pectin is increased to 3.0%, which is associated with partial hydrolysis of protopectin, fiber - 3.1% of the mass fraction of dry matter of puree. In puree from cranberries, 36.6% of sugars are contained in the mass fraction of dry matter of puree, of which 28.8% are reductive, namely glucose and fructose, the increase of which is due to partial acid hydrolysis of sucrose during the processing of berries in puree. In puree, the presence of anthocyanin compounds found in the original sample is in a bound state with citric acid, as well as mono-oxycarboxylic acids. A number of organic acids have been identified: 3-hydroxybutyric acid; ferulic acid; amber, apple, citric acids. When processing cranberry into puree, it preserves natural preservatives contained in fresh berries. Thus, in cranberry puree there is benzoic acid in the amount of 122.2 mg%±15% and a small amount of sorbic acid is available up to 2.5 mg%. The positive effect of cranberry on growth retardation of the yeast of the genus Candida was investigated. Conclusions. Cranberry puree is a natural source of biologically active substances and natural preservatives and is recommended for use in long-term storage functional foods. [ABSTRACT FROM AUTHOR]