United States · Michigan · Keweenaw

Vaccinium oxycoccos ?Alternative name:
Common cranberry
Small cranberry

July: The Common Cranberry starts ripening.

Photo Foraging Cooking

Sour but safe. In northern regions, cranberries were vital vitamin source in winter. Used in folk medicine for colds and fever.

Trailing plant with thin stems and small evergreen leaves. Berries pinkish-red, glossy, up to 1 cm diameter.

Found on peat bogs, moss mounds, and sphagnum patches Trails along ground, berries often hidden in moss

Best harvested after first frost — berries get sweeter. Use soft containers to avoid berry damage.

Berries are firm and store well raw at low temperatures. Suitable for freezing, drying, juicing, and soaking. Recommended for boiling or juice.

Berry: Red, sour, with distinct aroma
Leaves: Sometimes used in folk medicine as a diuretic

Cranberry Mors (Juice Drink) (Pressing and simmering)
Refreshing and vitamin-rich with gentle heating

1. Press juice, boil pulp in water for 5–7 minutes.
2. Strain, add pressed juice and honey or sugar to taste.
3. Serve cold or warm.

Sugared Cranberries (Coating)
Sweet-and-sour treat, long shelf life

1. Coat berries in egg white, then in powdered sugar.
2. Place on parchment and let dry.
3. Store in airtight container.

Cranberry Sauce for Meat (Simmering with spices)
Great with game and poultry

1. Combine 300 g cranberries, 100 g sugar, some water.
2. Add cinnamon, cloves, simmer 10–15 minutes.
3. Cool and serve with meat.

Cranberry Fruit Leather (Pureeing and drying)
Sour, sugar-free, long-lasting

1. Puree berries, spread on parchment.
2. Dry at 40–50°C in oven or sun.
3. Roll up and store dry.