Cranberries previously selected and cut, are produced by infusing sucrose. The product is then dried to the moisture specification and sprayed with sunflower oil.
Cranberries are a berry fruit from low, creeping shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium.
The bushes with slender, wiry stems and small evergreen leaves grow up to 2 metres long and 5 to 20 centimetres high.
The name cranberry derives from “craneberry”, first named by early European settlers in America who felt the expanding flower, stem, calyx, and petals resembled the neck, head, and bill of a crane.
Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. They are popular in trail mix, salads, and breads, with cereals or eaten on their own.
Dried cranberries contain no cholesterol, saturated or trans fats. The most substantial mineral content is manganese representing 5% daily recommended intake.