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United States · Michigan · Schoolcraft

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Vaccinium myrtilloides ?Alternative name:
Black highbush cranberry
Velvetleaf cranberry

http://en.wikipedia.org/wiki/Vaccinium_myrtilloides

July: The Black Cranberry starts ripening.

Safe for consumption. Used by indigenous northern peoples as vitamin C source. Traditionally dried and added to porridges and meat in winter.
Low shrub with bluish berries, resembles blueberry but milder in flavor. Mainly found in Canada and northern US, sometimes in tundra zones.
Found in boreal forests and acidic upland soils Low shrub, berries grow at ends of branches
Best picked in dry weather — berries crush easily when wet. Can be gathered by hand or with small berry combs.
Berries have bluish bloom, easily stain skin and clothing. Shallow containers recommended during transport. Recommended to consume after freezing or boiling.
Berry: Spherical, dark blue with bluish bloom, sweet-tart taste
Leaves: Small, used in teas, mildly astringent effect
Raw Black Cranberry Jam (Mashing with sugar)
Vitamin-rich, no cooking required
1. Mash or blend 1 kg berries.
2. Mix with 1.2 kg sugar thoroughly.
3. Store in clean jars in fridge.
Black Cranberry Mint Compote (Boiling)
Aromatic, refreshing drink
1. Boil 2 L water, add 400 g berries and 5 mint sprigs.
2. Simmer 5–7 minutes, sweeten to taste.
3. Chill and serve cold.
Black Cranberry Pie (Baking)
Tender filling, rich flavor
1. Prepare pastry (shortcrust or yeast).
2. Fill with sugared berries, top with dough.
3. Bake at 180°C for 30–40 minutes.
Black Cranberry Yogurt Smoothie (Blending)
Healthy breakfast or snack
1. Blend 1 cup berries, 100 ml plain yogurt, and 1 tsp honey.
2. Add ice or water as needed for consistency.
3. Serve immediately.