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[[File:cranberries20101210.jpg|thumb|Raw cranberries]]
[[File:Cranberry harvest, Kingston Massachusetts.jpg|thumb|Cranberry harvest]]
'''Cranberries''' are a group of [[evergreen]] [[dwarf shrub]]s or trailing vines in the [[subgenus]] '''''Oxycoccus''''' of the [[genus]] ''[[Vaccinium]]''. In Britain, ''cranberry'' may refer to the native species ''[[Vaccinium oxycoccos]]'',<ref name=Stac10/> while in North America, ''cranberry'' may refer to ''[[Vaccinium macrocarpon]]''.<ref name=usdaplants>{{PLANTS|symbol=VAMA|taxon=Vaccinium macrocarpon|access-date=11 November 2014}}</ref> ''Vaccinium oxycoccos'' is cultivated in central and northern Europe, while ''Vaccinium macrocarpon'' is cultivated throughout the northern United States, Canada and Chile.<ref>{{cite web|url=http://www.cranberries.org/cranberries/grow_intro.html|title=How Cranberries Grow: "Cranberries 101" – An Introduction|author=<!--Staff writer(s); no by-line.-->|date=2014|publisher=Cape Cod Cranberry Growers' Association|access-date=11 November 2014}}</ref> In some methods of classification, ''Oxycoccus'' is regarded as a genus in its own right.<ref>{{cite web|url=http://nymf.bbg.org/profile_species_tech.asp?id=412|publisher=Brooklyn Botanic Garden|title=''Vaccinium oxycoccos'': Small Cranberry, Technical Page|author=Steven Clemants|access-date=26 March 2011|archive-date=23 August 2011|archive-url=https://web.archive.org/web/20110823125439/http://nymf.bbg.org/profile_species_tech.asp?id=412|url-status=dead}}</ref>
Cranberries are low, creeping shrubs or vines up to {{convert|2|m|ft|0|sp=us}} long and {{Convert|5|to|20|cm|0|sp=us}} in height;<ref>{{cite web |url=http://www.cranberryinstitute.org/about_cranberry.htm |title=About Cranberries |publisher=Cranberry Institute |access-date=13 November 2009 |url-status=dead |archive-url=https://web.archive.org/web/20100109050831/http://www.cranberryinstitute.org/about_cranberry.htm |archive-date=9 January 2010}}</ref> they have slender, wiry stems that are not thickly woody and have small [[evergreen]] leaves. The flowers are dark pink, with very distinct ''reflexed'' petals, leaving the [[Gynoecium|style]] and [[stamen]]s fully exposed and pointing forward. They are pollinated by bees. The fruit is a [[berry (botany)|berry]] that is larger than the leaves of the plant; it is initially light green, turning red when ripe.<ref>{{Cite web |last=Keith |first=Gabriel |title=Cranberries: A colorful and nutritious fruit |url=https://extension.sdstate.edu/cranberries-colorful-and-nutritious-fruit|access-date=2023-10-20 |publisher=South Dakota State University Extension |language=en-us}}</ref> It is edible, but with an acidic taste that usually overwhelms its sweetness.
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== Species and description ==
Cranberries are related to [[bilberry|bilberries]], [[blueberry|blueberries]], and [[Huckleberry|huckleberries]], all in ''Vaccinium'' subgenus ''Vaccinium''. These differ in having bell-shaped flowers,
===Subgenus ''Oxycoccus''===
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{| class="wikitable"
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! Image !! Name !! Description !! Distribution
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|[[File:Vaccinium erythrocarpum in bud.jpg|frameless]]
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== Etymology ==
[[File:Vaccinum oxycoccos 120604.jpg|thumb|''Vaccinium oxycoccos'' flowers]]
The name ''cranberry'' derives from the [[Middle Low German]] ''kraanbere'' (English translation, ''craneberry''), first named as ''cranberry'' in English by the missionary [[John Eliot (missionary)|John Eliot]] in 1647.<ref>{{cite web |title=American Cranberry (''Vaccinium macrocarpon'') : FAQ |url=https://researchguides.library.wisc.edu/c.php?g=177896&p=1169823 |publisher=Research Guides, University of Wisconsin Libraries, Madison, WI |access-date=7 December 2017 |date=2017}}</ref> Around 1694, German and Dutch colonists in [[New England]] used the word, cranberry, to represent the expanding flower, [[Plant stem|stem]], [[calyx (flower)|calyx]], and petals resembling the neck, head, and bill of a [[crane (bird)|crane]].<ref name="oed">{{cite web |title=Cranberry |url=https://www.etymonline.com/word/cranberry |publisher=Online Etymology Dictionary, Douglas Harper |access-date=7 December 2017 |date=2017}}</ref><ref name="aps">{{cite journal |author1=Caruso FL |author2=Bristow PR |author3=Oudemans PV |title=Cranberries: The Most Intriguing Native North American Fruit |journal=Apsnet Feature Articles |url=http://www.apsnet.org/publications/apsnetfeatures/Pages/Cranberries.aspx |access-date=7 December 2017 |doi=10.1094/APSnetFeature-2000-1100 |date=2000 |archive-url=https://web.archive.org/web/20171208003544/http://www.apsnet.org/publications/apsnetfeatures/Pages/Cranberries.aspx |archive-date=8 December 2017 |url-status=dead }}</ref> The traditional English name for the plant more common in Europe, ''Vaccinium oxycoccos'',
== History ==
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In North America, the [[Narragansett people]] of the [[Algonquian languages|Algonquian nation]] in the regions of [[New England]] appeared to be using cranberries in [[pemmican]] for food and for dye.<ref name=aps/> Calling the red berries, ''sasemineash'', the Narragansett people may have introduced cranberries to colonists in [[Massachusetts]].<ref name=aps/> In 1550, James White Norwood made reference to Native Americans using cranberries, and it was the first reference to American cranberries up until this point.<ref>{{Cite journal|last1=Broussard|first1=Melissa|last2=Rao|first2=Sujaya|last3=Stephen|first3=William P.|last4=White|first4=Linda|date=June 2011|title=Native Bees, Honeybees, and Pollination in Oregon Cranberries|journal=HortScience|volume=46|issue=6|pages=885–888|doi=10.21273/hortsci.46.6.885|issn=0018-5345|doi-access=free}}</ref> In James Rosier's book ''The Land of Virginia'' there is an account of Europeans coming ashore and being met with Native Americans bearing bark cups full of cranberries. In Plymouth, Massachusetts, there is a 1633 account of the husband of Mary Ring auctioning her cranberry-dyed petticoat for 16 shillings. In 1643, [[Roger Williams (theologian)|Roger Williams]]'s book ''[[A Key into the Language of America]]'' described cranberries, referring to them as "bearberries" because bears ate them. In 1648, preacher John Elliott was quoted in [[Thomas Shepard (minister)|Thomas Shepard's]] book ''Clear Sunshine of the Gospel'' with an account of the difficulties the Pilgrims were having in using the Indians to harvest cranberries as they preferred to hunt and fish. In 1663, the Pilgrim cookbook appears with a recipe for cranberry sauce. In 1667, New Englanders sent to [[Charles II of England|King Charles]] ten barrels of cranberries, three barrels of codfish and some Indian corn as a means of appeasement for his anger over their local coining of [[the pine tree shilling]] minted by [[John Hull (merchant)|John Hull]].{{citation needed|date=March 2023}} In 1669, Captain Richard Cobb had a banquet in his house (to celebrate both his marriage to Mary Gorham and his election to the Convention of Assistance), serving wild turkey with sauce made from wild cranberries. In the 1672 book ''New England Rarities Discovered'' author [[John Josselyn]] described cranberries, writing:
<blockquote>Sauce for the Pilgrims, cranberry or bearberry, is a small trayling
''The Compleat Cook's Guide'', published in 1683, made reference to cranberry juice. In 1703, cranberries were served at the Harvard University commencement dinner. In 1787, [[James Madison]] wrote [[Thomas Jefferson]] in France for background information on constitutional government to use at the [[Constitutional Convention (United States)|Constitutional Convention]]. Jefferson sent back a number of books on the subject and in return asked for a gift of apples, pecans and cranberries. [[William Aiton]], a Scottish botanist, included an entry for the cranberry in volume II of his 1789 work ''[[Hortus Kewensis]]''. He notes that ''[[Vaccinium macrocarpon]]'' (American cranberry) was cultivated by James Gordon in 1760. In 1796, cranberries were served at the first celebration of the landing of the Pilgrims, and Amelia Simmons (an American orphan) wrote a book entitled ''American Cookery'' which contained a recipe for cranberry tarts.
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=== Ripening and harvest ===
[[File:
[[File:Harvesting cranberries 2.jpg|thumb|Cranberry harvest (wet-picking)]]
Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color, and most ideally after the first frost.<ref>{{Cite book|last=Angier|first=Bradford|url=https://archive.org/details/fieldguidetoedib00angi/page/66/mode/2up|title=Field Guide to Edible Wild Plants|publisher=Stackpole Books|year=1974|isbn=0-8117-0616-8|location=Harrisburg, PA|pages=66|oclc=799792|author-link=Bradford Angier}}</ref> Berries that receive sun turn a deep red when fully ripe, while those that do not fully mature are a pale pink or white color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with {{convert|15|to|20|cm|in|sp=us|0}} of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. For the past 50 years{{when|date=November 2023
Although most cranberries are wet-picked as described above, 5–10% of the US crop is still dry-picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised and can be sold as fresh fruit instead of having to be immediately frozen or processed. Originally performed with two-handed comb scoops, dry picking is today accomplished by motorized, walk-behind harvesters which must be small enough to traverse beds without damaging the vines.
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===Products===
[[File:Dried-Cranberries.png|thumb|left|Dried cranberries]]
As fresh cranberries are hard, sour, and bitter, about 95% of cranberries are processed and used to make [[cranberry juice]] and sauce. They are also sold dried and sweetened.<ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | title = Eat this! Cranberries more than a thanksgiving condiment | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 25 November 2009 | url = http://blog.diningchicago.com/2009/11/25/eat-this-cranberries-more-than-a-thanksgiving-condiment/ | access-date = 25 November 2009 | archive-date = 1 February 2010 | archive-url = https://web.archive.org/web/20100201233420/http://blog.diningchicago.com/2009/11/25/eat-this-cranberries-more-than-a-thanksgiving-condiment/ | url-status = dead }}</ref><ref name=uw/> Cranberry juice is usually sweetened or blended with other fruit juices to reduce its natural tartness. At
Usually cranberries as fruit are cooked into a [[compote]] or [[jelly (fruit preserves)|jelly]], known as [[cranberry sauce]]. Such preparations are traditionally served with roast [[Turkey meat|turkey]], as a staple of Thanksgiving (both [[Thanksgiving (Canada)|in Canada]] and [[Thanksgiving (United States)|in the United States]]) as well as English dinners. The berry is also used in baking ([[muffin]]s, [[scones]], cakes and [[breads]]). In baking it is often combined with orange or [[orange zest]]. Less commonly, cranberries are used to add tartness to savory dishes such as soups and stews.<ref name="zeldes" />
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[[dried cranberry|Dried cranberries]] are commonly processed with up to 10 times their natural [[added sugar|sugar content]].<ref name="USDA-dried">{{cite web |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102630/nutrients |title=Cranberries, dried (survey)|publisher=FoodData Central, US Department of Agriculture|date=2018|accessdate=25 April 2021}}</ref> The drying process also eliminates vitamin C content.<ref name="USDA-dried"/>
==
=== Urinary tract infections ===
Cranberries have been used for decades to prevent [[urinary tract infection]]s (UTIs).<ref name=Cochrane2023/> A 2023 [[Cochrane (organisation)|Cochrane]] [[systematic review]] of 50 studies concluded there is evidence that consuming cranberry products is effective for reducing the risk of UTIs in women with recurrent UTIs, in children, and in people susceptible to UTIs following clinical interventions; while there was little evidence of effect in elderly people, those with [[Urination#Disorders|urination disorders]], or pregnant women.<ref name=Cochrane2023>{{Cite journal |last1=Williams |first1=Gabrielle |last2=Stothart |first2=Christopher I. |last3=Hahn |first3=Deirdre |last4=Stephens |first4=Jacqueline H. |last5=Craig |first5=Jonathan C. |last6=Hodson |first6=Elisabeth M. |date=2023-11-10 |title=Cranberries for preventing urinary tract infections |journal=The Cochrane Database of Systematic Reviews |volume=2023 |issue=11 |pages=CD001321 |doi=10.1002/14651858.CD001321.pub7 |issn=1469-493X |pmc=10636779 |pmid=37947276|pmc-embargo-date=November 10, 2024 }}</ref>
== Research ==
=== Phytochemicals===
Raw cranberries, cranberry juice and cranberry extracts are a source of [[polyphenol]]s – including [[proanthocyanidin]]s, [[flavonol]]s<ref>{{Cite journal |doi=10.1016/j.plantsci.2004.06.001 |title=Flavonoid composition over fruit development and maturation in American cranberry, Vaccinium macrocarpon Ait |year=2004 |last1=Vvedenskaya |first1=Irina O |last2=Vorsa |first2=Nicholi |journal=Plant Science |volume=167 |issue=5 |pages=1043}}</ref> and [[quercetin]].<ref>{{cite journal |vauthors=Duthie SJ, Jenkinson AM, Crozier A |title=The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers |journal=Eur J Nutr |volume=45 |issue=2 |pages=113–22 |date=March 2006 |pmid=16032375 |doi=10.1007/s00394-005-0572-9 |s2cid=46727119 |display-authors=etal}}</ref><ref>{{cite journal |vauthors=Zheng W, Wang SY |title=Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries |journal=J Agric Food Chem |volume=51 |issue=2 |pages=502–9 |date=January 2003 |pmid=12517117 |doi=10.1021/jf020728u }}</ref> These [[phytochemical]] compounds are being studied [[in vivo]] and [[in vitro]] for possible effects on the cardiovascular system, immune system and cancer.
Cranberry juice contains a high [[molecular mass|molecular weight]] non-[[Dialysis (chemistry)|dializable]] material that is under research for its potential to affect formation of [[Dental plaque|plaque]] by ''[[Streptococcus mutans]]'' pathogens that cause tooth decay.<ref>{{cite web |url=http://www.webmd.com/content/article/115/111780 |title=Blocking tooth decay |author=Miranda Hill |publisher=Webmd.com |date=23 November 2005 |access-date=13 November 2009}}</ref><ref>{{cite journal |author1=Koo, H. |author2=Nino de Guzman, P. |author3=Schobel, B.D. |author4=Vacca Smith, A.V. |author5= Bowen W.H. |name-list-style=amp |title=Influence of Cranberry Juice on Glucan-Mediated Processes Involved in Streptococcus mutans Biofilm Development. |journal=Caries Research |volume=40 |issue=1 |pages=20–27 |date=January 2006 |doi=10.1159/000088901|pmid=16352876 |s2cid=22205175 }}</ref> Cranberry juice components are also being studied for possible effects on [[kidney stone]] formation.<ref name=mskcc/><ref>{{cite journal |vauthors=McHarg T, Rodgers A, Charlton K |title=Influence of cranberry juice on the urinary risk factors for calcium oxalate kidney stone formation |journal=BJU Int. |volume=92 |issue=7 |pages=765–8 |date=November 2003 |pmid=14616463 |doi=10.1046/j.1464-410X.2003.04472.x|s2cid=39898498 |doi-access=free }}</ref><ref>{{cite journal |vauthors=Kessler T, Jansen B, Hesse A |title=Effect of blackcurrant-, cranberry- and plum juice consumption on risk factors associated with kidney stone formation |journal=Eur J Clin Nutr |volume=56 |issue=10 |pages=1020–3 |date=October 2002 |pmid=12373623 |doi=10.1038/sj.ejcn.1601442 |doi-access=free }}</ref>
=== Extract quality ===
Problems may arise with the lack of validation for quantifying of [[A-type proanthocyanidin]]s (PAC) extracted from cranberries. For instance, PAC extract quality and content can be performed using different methods including the [[European Pharmacopoeia]] method, [[liquid chromatography–mass spectrometry]],<ref>{{Cite journal|doi=10.1016/j.foodchem.2011.03.062|title=Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS|year=2011|last1=Tarascou|first1=Isabelle|last2=Mazauric|first2=Jean-Paul|last3=Meudec|first3=Emmanuelle|last4=Souquet|first4=Jean-Marc|last5=Cunningham|first5=David|last6=Nojeim|first6=Steve|last7=Cheynier|first7=Véronique|last8=Fulcrand|first8=Hélène|display-authors=3|journal=Food Chemistry|volume=128|issue=3|pages=802}}</ref> or a modified [[4-dimethylaminocinnamaldehyde]] [[colorimetric]] method.<ref>{{Cite journal|pmid=20549799|doi=10.1002/jsfa.3966|title=Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders|year=2010|last1=Prior|first1=Ronald L|last2=Fan|first2=Ellen|last3=Ji|first3=Hongping|last4=Howell|first4=Amy|last5=Nio|first5=Christian|last6=Payne|first6=Mark J|last7=Reed|first7=Jess|display-authors=3 |journal=Journal of the Science of Food and Agriculture|volume=90|issue=9|pages=1473–8|bibcode=2010JSFA...90.1473P |doi-access=free}}</ref> Variations in extract analysis can lead to difficulties in assessing the quality of PAC extracts from different cranberry starting material, such as by regional origin, ripeness at time of harvest and post-harvest processing. Assessments show that quality varies greatly from one commercial PAC extract product to another.<ref>{{Cite journal|doi=10.1021/jf204912u|title=Comprehensive Assessment of the Quality of Commercial Cranberry Products. Phenolic Characterization and in Vitro Bioactivity|year=2012|last1=Sánchez-Patán|first1=Fernando|last2=Bartolomé|first2=Begoña|last3=Martín-Alvarez|first3=Pedro J.|last4=Anderson|first4=Mark|last5=Howell|first5=Amy|last6=Monagas|first6=María|journal=Journal of Agricultural and Food Chemistry|volume=60|issue=13|pages=3396–408|pmid=22439747|hdl=10261/101264}}</ref>
=== Possible safety concerns ===
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