cranberries

Cranberries are evergreen dwarf shrubs in the genus Vaccinium, most often Vaccinium macrocarpon, commonly called the American cranberry. They are native to cool temperate regions of North America and grow primarily in acidic bogs and wetlands. The fruit is a small, tart red berry that ripens in autumn and is widely cultivated for fresh consumption and processing.

Cranberry cultivation relies on nutrient-poor, acidic peat soils and carefully managed water. The plants form trailing vines with woody stems and small leaves; the flowers are pink to white. Harvest can be done by dry methods that shake berries from the vines or by wet methods in which bogs are flooded and the berries float to collection systems.

Processed cranberries are used in juices, sauces, jams, and baked goods, and dried cranberries are common in cereals and snacks. Fresh berries are sold in markets but are often quite tart and may be sweetened in processing. Cranberry products are typically preserved through refrigeration, freezing, or drying.

Nutrition-wise, cranberries provide fiber, vitamin C, and various polyphenols including proanthocyanidins. They are low in calories when fresh, but dried forms and juice concentrate can be high in sugar. Cranberries have been studied for potential urinary tract health benefits, though clinical evidence is mixed, and they are not a substitute for medical treatment.

Historically, Indigenous peoples used cranberries for food and medicine, and early European settlers adopted cranberry bog construction. Today, production is concentrated in the United States and Canada, with Wisconsin, Massachusetts, and Quebec among the major growing regions. Global demand includes both whole fruit and value-added cranberry products.