Cranberries

With its sweet, tart flavour, the cranberry is the perfect ingredient used whole, as a juice or in sauces. Whatever its form, it livens up all kinds of dishes, snacks and beverages with a master chef’s touch. This homegrown product will make your cooking shine!

Inspiration without bounds

A handful of cranberries makes an excellent snack, so why not add a few to cereal in the morning or to mixed nuts? Cranberry sauce is the obvious choice to accompany holiday turkey, while cranberry juice is the go-to ingredient of many a bartender. But the versatile cranberry doesn’t stop there. Its reputation has come a long way since gourmets the world over have discovered its unique flavour. Time for you to be inspired...

  • Add a tasty bit of tartness to yogurt, ice cream, artisanal cheeses and many other foods with delicious dried, sweetened cranberries.
  • From marinades to sauces to jams and seasonings, cranberries add a tart accent to all your dishes.
  • Sweeten your muffins and cakes the healthy way with plump, tender cranberries. Add a bit of tartness to candies and chocolates.
  • Add a bright ruby red colour and a uniquely delicious flavour to teas, clear spirits, cocktails or any beverage you like.
  • Enhance your signature dishes. Food lovers know that the cranberry’s fresh and distinctive taste goes perfectly with just about anything, from game to chicken to fish to seafood.
  • Some classics never go out of style: try substituting cranberries for raisins in your favourite cookie recipe.
Get inspired by our recipes. >

Benefits and nutritional value

Studies show that these little berries pack an impressive, all-natural nutritional punch. In addition to being low in calories, they contain powerful antibacterial agents and antioxidants as well as vitamins. And they contain no preservatives, artificial flavours or unhealthy additives.

Vitamins and fibre

A veritable superfood, cranberries contain potassium, vitamin C and twice the fibre of apples.

Rich in antioxidants

The powerful antioxidants contained in cranberries neutralize the body’s free radicals and help prevent cardiovascular disease, certain cancers, infections and disorders related to aging. With nine times the antioxidants contained in broccoli, cranberries come in second only to blueberries when it comes to antioxidant content.

An anti-bacterial for dental health

Clinical studies have shown that mouthwash made with cranberries reduces bacterial growth in saliva that causes dental plaque, cavities and gum disease.

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A bit of history...

The distinguished history of the cranberry growing goes way back. In the past, among native peoples, cranberries were as much in demand for medicinal purposes as for being consumed during official ceremonies. The Iroquois called them “atoca” as they are often still referred to in parts of Quebec.

In 1816, Henry Hall, a veteran of the American Revolution, was the first to cultivate a field of cranberries commercially. Today, cranberries are grown on approximately 58,000 acres (23,470 hectares) across Canada, the northern US and Chile.

How are cranberries harvested?

Until the 1960s, cranberries were harvested by hand in a slow, grueling process. Because the berries have hollow internal cells inside, it later became apparent that they would float. From that time on producers began flooding their fields to make harvesting easier. With the help of a threshing machine equipped with rollers, the cranberry bushes were delicately shaken to detach the fruit. Once separated from the stems, the berries floated and, depending on the wind’s direction, would find themselves all concentrated in one end of the basin. Once there, they could be harvested using pumps and shipped to a processing facility by truck. Once a field is harvested, the water is redirected to another field or simply stored in a reservoir for future use.