Cranberries, a group of evergreen dwarf shrubs, are red berries, which are most commonly known for being fruity ingredients of cereals and cereal bars, mainly in their dried state. But they are also frequently used in warm meals and plates – as in sauces, which go with venison. The berries definitely taste a bit bitter and sourish, especially when eaten raw - just like cowberries. But in a biological sense they are not related at all. Cranberries are divided by different sorts: "Canadian dried cranberries", "American dried cranberries" and "Baker’s dried Cranberries" (also from the US).

Per 100 grams cranberries can deliver up to 82.4 g in carbonhydrates and 5.7 g dietary fiber. Important vitamines, which the cranberry carries, include 1.1 mg vitamin E, 1 mg of niacin and 0.2 mg vitamin C. Comprised minerals are potassium with an amount of 40 mg and calcium with 10 mg – also the berries deliver 8 mg phosphor and 5 mg magnesium per 100 grams.
The Cranberry is known for having many healthy benefits like comprising more antioxidants than any other fruit – there is also an unique effect of anti-adherence, which protects the human body against bacterias (proanthocyanidines).

The use of the cranberry dates back to the times before the discovery of America: Native american tribes knew of its diverse purpose for tasty, sweet-sour snacks. Today there still are over hundred different types of cranberries, which grow uncontrolled in several natural landscapes. Traditionally, most of them carry the name of the farmer, who selects and crops them. Growing areas can be found in the northern states of the US and Canada. In full bloom around late june and early july, the harvest time for cranberries starts in the middle of september and lasts until november.