Ingredients · Fruit
Cranberry
Vaccinium macrocarpon · Ericaceae (heath family)
What it’s like, and how to use it
How to use it
In fruit and berry infusions, hot and iced. With apple, which softens them. Rehydrated into compotes and sauces. Their acidity means a blend built on them rarely needs hibiscus as well.
With food
Apple and orange. Turkey and pork. Brie and goat cheese. Pecan and walnut. Cinnamon. Maple. Port.
With spices
Cinnamon, clove and orange peel — the mulling chord. Ginger. Star anise. Vanilla.
With tea
Rooibos. Black tea. Hibiscus and rosehip. White tea.
Its story
Where it comes from
Native to northern North America across Canada and the eastern United States, south to North Carolina at high altitudes. In 2024 Wisconsin grew 59 per cent of US production and Quebec 60 per cent of Canadian production, with Massachusetts also a major producer. Our lot names no origin.
What happened
Cranberries float, and the whole modern harvest depends on it. Beds are flooded with fifteen to twenty centimetres of water, a harvester is driven through to knock the fruit off the vines, and the berries rise to the surface to be corralled — which is where the photographs of people standing waist-deep in a red lake come from. The older use was Indigenous: the Narragansett called them sasemineash and used them in pemmican, as food and as dye, and early European colonists took up the practice.
On the shelf with it
Every product it goes into.
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Cranberry Apple, Organic
Regular price From $9.00 CADRegular priceSale price From $9.00 CAD -
Almond Biscotti
Regular price From $9.00 CADRegular priceSale price From $9.00 CAD -
Sold outMaple, Eh! Organic
Regular price From $9.00 CADRegular priceSale price From $9.00 CADSold out
