Cranberries are today a popular food item and is commonly seen on the dinner table on holidays but also yearly in combination with other foods. Cranberries were fruits commonly used by Native Americans as a food, a clothing dye, and a wound-healing agent. Most northern states, where the soil is very suitable for cranberries, grow the fruit. Wisconsin and Massachusetts are the largest growers, but states such as Minnesota, Michigan, Oregon, British Colombia, New Jersey, and Washington state also contribute to the total 36 600 acres of cranberry production. The berries are grown under special conditions in what is called a bog. The bog consists of layers of clay, gravel, peat, and sand. On the contrary to many people's belief, cranberries do not grow in water. The growing season starts in the winter when water is pored over the bogs to let the ice isolate the vines from frost. As the snow and the ice melts in the spring water is pored out of the bog and the vine starts to flower. In the middle of July green nodes develop and after weeks of sun the nodes turn into red cranberries. The cranberries are then harvested in September and October and can be stored for up to one year.
Cranberries are one of the most versatile fruits grown and is commonly seen fresh, as juice, as jelly or jam, and dried. The berries are tart in character and provide a distinct red color and a refreshing taste.
Cranberries are also believed to serve as an anti bacteria agent in the urinary tract and prevents ulcers and oral diseases related to bacteria. Cranberries also contain phytochemicals, some which have antioxidant effects, thus can help prevent cancer and heart disease cased by free radicals. The recommended dose to obtain these benefits are 10 fl oz of cranberry juice, 1.5 cups fresh or frozen cranberries, 1 oz dried, or ½ cup of cranberry sauce. Cranberries virtually do not contain any fat, and are low in sodium. The berries were used to treat scurvy due to its vitamin C content in the 1800s.
Nutrition fact (per 100 g of cranberries) Energy 57 kcal, Carbohydrates 14.4 g, Fiber 0.1 g, Fat 0.1 g, Protein 0.0 g, Water 85.5 g, Calcium 3.0 mg, Iron 0.15 mg, Potassium 18.0 mg, Vitamin C 35.4 mg