Cranberries are low, creeping shrubs, which grow up to two metres long and five to twenty centimetres in height. The natural habitat of cranberries are acidic sandy bogs in the cooler parts of the Europe, Northern states in the United States and Canada. They have slender, wiry stems with small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals.

The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red as it ripens. Each berry features four centrally situated tiny seeds enclosed inside capsules. The berries are edible and have an acidic taste.

Cranberries can be eaten as snacks raw, fresh or dried. Most cranberries are processed into products such as juice, sauce, pâté and jam. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

Cranberries are rich in proanthocyanidin antioxidants, which are essential for all-round wellness. The berries contain numerous chemical substances that may offer protection from tooth cavities, urinary tract infection and inflammatory diseases. Due to their nutrient content and antioxidant qualities, raw cranberries have been marketed as a super fruit since the beginning of the 21st century.


The Vaccinium Macrocarpon is a berry native to North America. The Vaccinium Oxycoccus is the European species, which has a smaller, often speckled, fruit. Research on cranberries has primarily been conducted using the American variety. As a result, there are more over a hundred varieties of cranberries that grow in North America. Today the DNA of new varieties is patented.


Cranberries are harvested in September through the first part of November, when the fruit takes on its distinctive deep red colour. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Harvested cranberries float in the water and can easily be cornered and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing.

Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. 

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Proximates Units
Energy kcal 308
Protein g 0,07
Carbohydrate g 82,36
Fiber g 5,7

Total fat g 1,37
Saturated fat g 0,103
Monounsaturated fat g 0,198
Polyunsaturated fat g 0,658
Cholesterol mg 0

Calcium mg 10
Iron mg 0,53
Magnesium mg 5
Phosphorus mg 8
Potassium mg 40
Sodium mg 3
Selenium mcg 0,5

Vitamin A IU 0
Vitamin B6 mg 0,038
Vitamin C mg 0,2
Vitamin E mg 1,07
Vitamin K mcg 3,8
Carotene, beta mcg 0
Carotene, alpha mcg 0
Cryptoxanthin, beta mcg 0
Lutein + zeanxanthin mcg 33
"Source: USDA National Nutrient Database
for Standard Reference, Release 26 (2013)"
g = gram; mg = miligram ; mcg = microgram; IU = International Units


The largest producer of cranberries are by far the United States of America, followed at a distance by Canada.


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