Cranberries are small, bright red, very tart berries. Cooked with sugar, they become the sauce eaten with holiday meals.
- Botanical name
- Vaccinium macrocarpon
- Family
- Ericaceae
- Part used
- Fruit
- Flavor
- Tart, sharp, slightly bitter
- Season
- Autumn
History
Cranberries are native to North America and were eaten by Native American peoples, who used them in foods, dyes and medicine. They became part of American holiday cooking in the nineteenth century.
Where it comes from
North America, especially the northeastern United States and Canada.
Where it is used most
Cranberry sauce for Thanksgiving and Christmas in the United States and Canada, and in sauces and juices in Europe. Dried cranberries are used in salads and baking.
Varieties and types
Fresh or frozen cranberries are used for sauce. Dried sweetened cranberries are eaten as snacks.
Flavor and how to use it
Simmer with sugar and a little water or orange juice until the berries pop and thicken. The sauce sets more as it cools.
Buying, storing and substitutes
Keep fresh berries refrigerated for weeks or freeze. Lingonberries or tart cherries are possible substitutes.
Recipes that use it
Photo credit: Jessica Lewis on Pexels.