The large-fruited cranberry is best known by its English name, cranberry. In Low German, it is called Kraanbeere (= cranberry). The blueberry-like fruit sometimes comes into commerce in Germany under the name Kulturheidelbeere.
This is what you should know about the large-fruited cranberry.
The large-fruited cranberry is best known by its English name, cranberry. In Low German, it is called Kraanbeere (= cranberry). The large-fruited cranberry belongs to the heather family of plants. As a genus it belongs to the blueberries. However, the taste of the fruits is much more sour and tart than the related blueberries or cranberries. The original home of the large-fruited cranberry is in the high moors of North America – from Canada to the US southern states of Virginia and Tenessee. From there, the cranberry was naturalized to Germany and settled in the bogs. It also gained new distribution areas in the Netherlands and England. Cranberries are also found in Asia. The cranberry (Vaccinium macrocarpon) known from the trade is grown mainly in Canada and the USA. In Europe, Latvia is the largest producer. It is a bright red berry with a diameter of about 1 cm to small cherry size. The inside of the berry consists of white pulp and is equipped with four air chambers. As a result, it has a light weight and floats on the water surface. This feature is used for mechanical harvesting. The cultivation areas are artificially submerged. A technically generated vortex suction separates the fruit from the plant. The floating berries are then skimmed off the water surface. The cultivated plants require an acidic, moist peat or bog soil to be cultivated. The dwarf shrubs grow only about 20 cm tall and form long ground tendrils. As a result, they grow together and form a closed plant carpet. The harvesting season starts from the end of September and can last until winter, depending on the weather. While the fresh fruits are available only seasonally, cranberry dried fruits can be purchased all year round.
Importance for health
The large-fruited cranberries develop a strong health-promoting effect. Of particular importance for this is their high concentration of secondary plant compounds – first and foremost the proanthocynidins (PAC) of type A. They belong to the group of flavenols and are also known as tannins. Their antoxidative effect serves to protect cells against so-called free radicals. Thus, cranberries are said to have a high protective effect against arteriosclerosis (vascular diseases) and subsequently a protective effect on heart and circulation. Tumor cells are also inhibited in their growth by these substances. The berries also have an antiseptic effect. Thus, they can be used in the oral area against caries and periodontitis. Regular chewing of dried cranberries without added sugar protects teeth and gums against the bacterial diseases. Traditionally, cranberries are also used as a remedy for urinary infections. It is also effective against kidney infections. The healing effect is mainly due to the increase of blood plasma and salicylic acid in the blood after consumption of cranberries. Salicylic acid has an anti-inflammatory effect. Harmful bacteria are prevented from multiplying and are more easily flushed out of the body. Some studies show that cranberries fight the intestinal bacterium Escheria Coli. It is responsible for most genitourinary diseases.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 46 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 2 mg |
| Potassium 85 mg | Carbohydrates 12 g |
| Dietary fiber 4.6 g |
Protein 0.4 g |
Large-fruited cranberries have potassium and sodium as minerals. They contain vitamins C, A and K. Their content of secondary plant compounds is very high. Besides the already mentioned proanthocynidins, these are also: phlorizin, prunin and 1-O-methylgalactase. Fresh cranberries have a quantity of 46 kcal per 100 g. Dried cranberries are true calorie bombs by comparison. They bring it on 308 kcal per 100g gram. Those on a diet should not reach too generously into a bag of dried berries.
Intolerances and allergies
Diabetics in particular should be careful when eating dried cranberries. This is not only because of the concentrated sugar content due to the drying process. As a rule, the dried fruits are additionally sugared. This increases their shelf life and counteracts the sour-tart taste. Such fruits are not suitable for dietary use. The sugar concentration and the amount of calories in dried berries should be checked at the time of purchase. For this purpose, it is enough to look at the sales label. This will help even healthy people to avoid gaining weight.
Shopping and kitchen tips
There are about a dozen different varieties of large-fruited cranberry. When purchasing, they can be identified by their different sizes. The color also varies and can be deep dark red in some varieties and lighter in others. Regional adaptations have been made through special breeding. As a result, there are now 130 varieties of this berry fruit. Practically, however, they are all based on the twelve main varieties. During the harvest season, fresh cranberries are available in selected supermarkets and sometimes at weekly markets. They are usually offered weighed out in plastic packaging and are well protected for transport. Because of their rapid perishability, they are best stored in the refrigerator. Consumption within a few days is advisable. Dried cranberries are available year-round in both supermarkets and organic grocery stores. Many online stores offer them as well. There are different characteristics to look for in dried fruit quality. For one, there is a difference in growing methods. The plants can be conventionally or organically farmed. The most important difference here is that organically produced dried fruit has less pesticide or herbicide accumulation in the fruit. Also worth noting is whether and how the fruit has been additionally sweetened. Completely natural dried cranberries are rarely available. In the sweetened varieties, the following sweeteners occur: industrial sugar, maple syrup or fruit juices such as apple syrup. The sweeteners change little in the calorie content. However, they do affect vitamins and health. Industrial sugar minimizes the overall healthful effects of big fruit cranberry. When fruit juices or maple syrup are used, the vitamins and phytochemicals can have a much greater effect. Blood sugar levels also rise somewhat more slowly than with sweetened products.
Preparation tips
The fresh cranberries are limited for pure consumption – unless you like it sour and tart. However, they can be processed in many ways. On the one hand, they are an ideal ingredient for jams and jellies. Their intense flavor can also be used for beverages – from fruit juice to liqueurs and prosecco. Together with sweet fruits such as banana and pineapple, they also taste great in smoothies. Kraanberries are especially popular as a cold sauce for game and poultry dishes or with pork medallions. For this purpose, they combine well with oranges. In general, cranberries are a delicious ingredient for desserts – whether in yogurt or with ice cream. The dried kranberries are an ideal substitute for currants or raisins. They can be baked in cakes and pastries and taste fruitier than raisins. They are also tasty in muesli and trail mixes, which you can mix yourself for this purpose. Last but not least, the dried fruits are always suitable as a small snack in between meals – pure and preferably without sugar.
