Cranberries

TYPES

Whole, Halves, Sliced, Sweetened, Infused, Diced.

VARIETIES

Mountain, Highbush, American, European

FORMATS

5 and 10 kg and 20 lb boxes.

Cranberries: The Sweet History of these Small Red Gems

Cranberries, those small red gems that decorate our dishes and delight our taste buds, have a fascinating history dating back to ancient times. From their humble origins to become a highly rated superfood all over the world, cranberries have travelled a long way over the centuries.

Native American Origins Cranberries, belonging to the Vaccinium genre are native to North America. The American indigenous tribes were the first to appreciate these wild berries that grew in the forests and on the prairies. Cranberries were a part of their diet and cuisine.

Traditional and Medicinal Use: Before becoming the gastronomic delicacy that they are today; cranberries were used for medicinal purposes by native Americans. It is believed that they made poultices from cranberries to alleviate aches and pains, and they also ate them for their nutritional properties.

Cranberries in Colonisation: When European settlers arrived in America they discovered cranberries and started to include them in their diets. They soon realised just how versatile these berries were with their unique flavour, which contributed to their growth in popularity.

Commercial Farming: Over time, cranberries began to be commercially farmed in the 20th century. Wild cranberries were originally picked by hand, but with new farmed varieties and modern farming methods, production expanded significantly.

Varieties and Global Expansion: Today there are several species and varieties of cranberries, including bilberries and blueberries. As production expanded, global trade has made cranberries popular all over the world, not just because of their taste, but also for health benefits.

Nutritional Benefits and Popularity Today: Cranberries are known as a superfood because of their high antioxidant, fibre and vitamin content. Their versatility in modern cuisine ranges from eating them fresh to including them in shakes, yoghurt, desserts and savoury dishes.

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