Origin / Cultivation

The cranberry traces its origin to North Africa, but is
now at home in Europe and Asia as well as North and
South America. Cranberries are nearly as important in
the US and Canada as apples are in Europe. Because
they are considered a must at every traditional
Thanksgiving dinner, they are cultivated on a
large scale in those countries.

Description

The cranberry is the fruit of an evergreen dwarf
shrub and belongs to the subgenus Oxycoccus.
The shrubs are quite short and rapidly occupy
large areas. The small, pinkish-white blossoms
have a crane-like shape, from which their English
name is derived (“crane-berry”).

The fruit

Cranberries stand out by virtue of the radiant red colour
and their relatively firm pulp. Each berry has four
interior air pockets.

Flavour

Freshly picked cranberries are so sour that they are
practically inedible. When they are allowed to dry,
their fructose content increases, and makes them
sweeter, although they still have a slightly
tart taste.

Distinctive features

In addition to abundant quantities of vitamins C and A, cranberries
also contain numerous anthocyanins (secondary substances in dark-coloured
fruits and vegetables). The berries are also valued for their
antibacterial and anti-inflammatory properties. The native peoples
of North America used cranberries for medicinal purposes – in compresses,
for example, in order to draw poison from wounds. Their juice was also
used as a dye.