Cranberry

Cranberry refers to the fruit of several Vaccinium shrubs, most notably Vaccinium macrocarpon, native to northeastern North America, and Vaccinium oxycoccus in parts of Europe. Cranberries are small, red berries produced by low-growing, creeping shrubs in the heath family. They thrive in acidic, wet soils such as bogs and muskegs and are adapted to cool temperate climates.

Cranberries are commercially cultivated in managed bogs or wetlands. Plants are propagated in beds and later flooded for harvest, a distinctive method that helps detach berries from vines and allows mechanical picking. The United States is a leading producer, with Wisconsin and Massachusetts among the largest states; Canada (British Columbia and Quebec) and Chile are also important exporters.

Cranberries are eaten fresh or processed into juice, sauce, dried fruit, and sweetened products. They are notable for their tart flavor and deep red color, and are commonly associated with North American cuisine, particularly Thanksgiving. Dried cranberries are widely used in baking and trail mixes.

Cranberries are low in calories and rich in polyphenols, vitamin C, and fiber. Some studies suggest cranberry compounds may reduce urinary tract infection risk by preventing bacteria from attaching to urinary tract walls; results are mixed, and cranberry products are not a substitute for medical treatment or antibiotics. Warfarin interactions are possible.