The cranberry is a heather plant and is related to the mountain cranberry, lingonberry and bilberry. On its low, evergreen shrubs, which can live for over one hundred years, grow deep red, egg-shaped or round berries with a diameter of about one centimeter each.

The main cranberry growing areas are located in a number of North America and Canada[LL1] ian provinces, which is why the American word of “cranberry” prevails in Europe. Cranberries are very sour and have a bitter taste. Therefore, eating them as fresh fruits is challenging. Compotes or chutneys with cranberries are delicacies. Dried cranberries are also popular and widely used.

Cranberries contain many phenolic acids and are used in the prevention of urinary tract infections; especially cranberry juice is recommended, due to the cranberry’s antimicrobial effect.

Season: from October to December

Nutritional Value: Cranberry – Swiss food composition database


Did you know...?

Since cranberries are very sour, the dried berries are sweetened. Thus, their sugar intake should be counted in one’s total daily allowance.

1 portion a day corresponds to:

120 g of Fresh Cranberries or about 30 g of Dried Cranberries