In order to develop the study for greater conservation of anthocyanins and phenolic compounds in cranberry (Vaccinium corymbosum L.) lyophilized using the freezing method (conventional at -30 ° C and quickly via immersion in liquid nitrogen); this research was conducted. The most appropriate values of process variables determined by the Folin-Ciocalteu spectrophotometric method for quantitation of phenolic compounds in which it was determined that the fresh fruit, 167.15 ± 27.11 mg was obtained. GAE / g sample, and is a better alternative conservation using liquid nitrogen as reported 141.00 ± 2.15 mg. GAE / g sample. The values of the content of total anthocyanins was obtained by the method of differential pH, which indicated that in fresh fruit, an average of 167.15 ± 27.11 (mg cyanidin 3-glucoside / 100 g) and fruit frozen with liquid nitrogen 78.32 ± 2.38, the latter being the b...