Cranberries

Cranberries are low, creeping vines that grow naturally in boggy wetlands.
Commercially grown cranberries are planted in specially constructed beds which are layered with sand, peat, gravel and clay, and have a system of dykes and drainage ditches to allow for irrigation and flooding.

95% of US cranberries are processed into cranberry juice and sauce, rather than being sold fresh or dried.

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 NUTRITIONAL INFO

Raw cranberries have only 4g natural sugars

  • Very low in saturated fats, Cholesterol and Sodium
  • Cranberries are a good source of Fibre
  • 97% of the calorific value comes from carbohydrates, of which 55% is from sugar
COUNTRIES OF ORGIN
  • USA
  • Canada
HARVESTED

September and October

VARIETIES

The common or northern cranberry produces a small fruit, while the large or American cranberry (also known as a bearberry), as its name suggests, provides a bigger berry.

Cranberries are related to bilberries, blueberries and huckleberries.

FORMATS
  • Whole Dried
  • Double Chopped Dried
  • Pineapple Juice Infused
  • Dark Chocolate Covered
  • Yoghurt Covered
OTHER POINTS TO NOTE

Famously, cranberry beds are flooded for ease of harvesting, but cranberries destined for sale as fresh may be harvested by hand, as they are less likely to be bruised.
Fresh cranberries can be frozen for up to three months, and added into recipes without pre-thawing.