John Myers
The lingonberry, also known as the cranberry or cranberry, grows on an upright to creeping dwarf shrub that grows up to 40 cm high. The leaves are dark green and slightly curled at the edges. The above-ground parts of the plant are downy hairy. The shrub blooms with dark red flower buds from the end of May to August. In Europe, the shrub grows in cool and barren areas, preferably near forests, moors, and heaths. In Sweden, the cranberry is known as the “red gold of the country”.
Origin
Even the Indians in America appreciated the healing power of berries. Today, lingonberries thrive mainly in the forests of the Scandinavian countries and the Baltic States. The plants love acidic soil and mild, humid summers.
Season
The small fruits are collected from July to around September/October.
Taste
Cranberries have a tart-sour or spicy-sweet taste.
Use
Due to their tart taste, cranberries are often served with game and cheese dishes. But they also find fans for baking. Due to their high acidity, they are hardly edible raw. However, the fruits are very popular as compote, jam or juice.
Storage
A layer of wax and special ingredients make it possible to store the berries for several months.
Nutritional value/active ingredients
The anthocyanins (secondary plant substances) contained in the berries are responsible for the red color of the fruit. Cranberries contain 35 kcal (148 kJ), 0.3 g protein, 6.2 g carbohydrates, and 0.6 g fat per 100 g.
