The small berry with big personality
The cranberry (Vaccinium macrocarpon) is one of three (the other two being blueberries and concord grapes) commercially grown fruits native and originally unique to North America. Cranberries were first used by Native Americans, who discovered the then wild berry’s versatility as a food, fabric dye and healing agent. Since that time, much research into all aspects of cranberries has provided us with additional uses and documented multiple health benefits, as well as better, more sustainable and eco-friendly growing, processing and harvesting methods.
The Cranberry Institute’s current body of research on cranberries reveals the positive properties of cranberries.
There are countless ways to incorporate cranberries into your diet. Try them as a snack or simmered in sauces, kneaded into breads, stuffed into turkeys, scattered over salads, tucked in wraps, mixed in museli, stirred into yogurt and dipped in Swiss chocolate. Cranberries’ astringent taste also makes them a good addition to naturally sweet dessserts: orange or lemon zest bring out floral notes in the fruit, while vanilla and cinnamon enhance the sweetness.
See how versatile cranberries are – check out some featured Recipes – or enjoy just as they are, directly from the bag!