Small cranberries

Origins and history

Cranberries are native to North America and have been used by Native Americans for centuries. They were an important part of their diet and were also used for medicinal purposes. Today, cranberries are widely cultivated in the United States and Canada.

Nutritional information

Small cranberries are low in calories and high in antioxidants, vitamin C, and fiber. They also contain proanthocyanidins, which have been shown to help prevent urinary tract infections.

How to select

When selecting small cranberries, look for berries that are firm, plump, and brightly colored. Avoid berries that are soft, shriveled, or discolored. Fresh cranberries should have a vibrant red color and should not be wrinkled or mushy.

Storage recommendations

To store small cranberries, keep them in a sealed container or bag in the refrigerator. They can last for several weeks when stored properly. For longer storage, cranberries can be frozen. Simply spread them out on a baking sheet and freeze until firm, then transfer to a freezer bag or container.

How to produce

Small cranberries can be grown in containers or in the ground. They require acidic soil and plenty of sunlight. Regular watering is essential, especially during dry periods. It takes about 3-4 years for cranberry plants to start producing a significant harvest.

Preparation tips

Small cranberries can be used in a variety of dishes, both sweet and savory. They are commonly used in sauces, jams, pies, and baked goods. They can also be added to salads, smoothies, and cocktails for a burst of flavor. Additionally, dried cranberries are a popular snack and can be used in trail mixes or granola bars.

Availability

North America, United States, Canada