Fruit
Cranberry
Cranberries (Vaccinium macrocarpon and related species) are firm, glossy red berries with piercing tartness and a tough skin that pops when cooked. Fresh fruit is rarely eaten handful-raw without sugar; their natural pectin and acidity make superb sauce, jelly, relish, and baking add-ins. Dried sweetened cranberries behave more like raisins in salads and snacks. North American bog cultivation and Thanksgiving sauce made them a holiday emblem, but they also juice well, pair with game and rich meats, and colour fermented drinks. Frozen berries hold quality for cooking; choose deep red, springy fruit without soft spots. Balance sugar carefully—too little and the sauce is harsh, too much and the fruit character disappears.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 13.6 g
- Dietary Fibre 2.15 g
- Total Sugars 10.1 g
- Complex / starch 0.97 g
- Protein 0.84 g
- Water 82.8 g
- Energy 53.9 kcal
- Water 82.8 g
- Carbohydrates 13.6 g
- Sugars 10.1 g
- Monosaccharides 7.04 g
- Disaccharides 3.01 g
- Starch 0.97 g
- Amylose 0.24 g
- Amylopectin 0.73 g
- Digestible Starch 0.82 g
- Resistant Starch 0.1 g
- Fibre 2.15 g
- Soluble Fibre 0.75 g
- Insoluble Fibre 1.4 g
- Protein 0.84 g
- Plant Protein 0.8 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 76.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.44 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.1 µg
- Vitamin C 33 mg
- Vitamin E 0.32 mg
- Vitamin K 5.2 µg
- Minerals 488 mg
- Major Minerals 481 mg
- Trace Minerals 6.7 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 33 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.44 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.1 · vitamin-e: 0.32 · vitamin-k: 5.2 ·
Minerals
Sodium: 5.15 · Potassium: 428 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Cranberry was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Cranberry types and preparations into new climates and cuisines.
Modern production, storage, and transport made Cranberry a regular purchase far from where it is grown or raised.
Cooks now treat Cranberry as both staple and specialty, with more attention to provenance, variety, and form.