Tongue-tingling, ruby red cranberries - a real superfood! These bitter-sweet berries make for a delicious juice alone or with some fruity friends. They’re also deservedly popular as a sauce and with cheese.
Cranberries get their name from Dutch and German settlers, who called it “crane berry.” When the vines of cranberries bloom, their flowers have light pink petals which twist back. This resembles a head and bill of a crane. Over time, the name was shortened to cranberry.
Cranberries have small pockets where air seeps into that allows them to float.
The most widely-known use of flooding in cranberry cultivation is for harvesting. Approximately 90 percent of the crop is harvested this way
Cranberries are approximately 90% water.
America's first sailors learned to eat cranberries before long voyages. They believed the berries provided protection from scurvy.