|
United States · Michigan · Marquette| Common Animals Fish Mushrooms Flora |
|
Vaccinium macrocarpon |
July: The Large Cranberry starts ripening.
Edible and healthy. Used by Native Americans for food and medicine. Traditionally dried and stored for winter.
Low-growing shrub with large bright red berries. Grows on acidic bogs and wet meadows.
Grows in bogs and wetlands of North America Berries harvested in autumn, often by "wet harvesting" method
Best picked after first frosts when berries sweeten. Important to avoid damaging bushes and roots during harvest.
Berries keep well in cool storage and are suitable for freezing. Commonly used for drying, juice, and sauce production. Better processed.
Berry: Large, firm, bright red with distinctive tartness
Leaves: Not used culinarily, sometimes in herbal medicine
Leaves: Not used culinarily, sometimes in herbal medicine
Cranberry Sauce for Turkey (Cooking)
Traditional sweet-tart sauce
Traditional sweet-tart sauce
1. Cook cranberries with sugar and orange juice until thickened.
2. Serve hot or cold with meat.
2. Serve hot or cold with meat.
Cranberry Kissel Drink (Infusion)
Refreshing tart beverage
Refreshing tart beverage
1. Pour hot water over berries, steep for 1 hour.
2. Strain and add sugar to taste.
3. Chill and serve.
2. Strain and add sugar to taste.
3. Chill and serve.
Cranberry Jam (Boiling)
Thick jam with rich flavor
Thick jam with rich flavor
1. Mix berries with sugar, let sit for 2 hours.
2. Boil for 15 minutes, cool, repeat boiling.
3. Store in sterilized jars.
2. Boil for 15 minutes, cool, repeat boiling.
3. Store in sterilized jars.
Cranberry Apple Smoothie (Blending)
Vitamin-rich tart drink
Vitamin-rich tart drink
1. Blend cranberries, apple, and yogurt.
2. Add honey or ice if desired.
3. Serve chilled.
2. Add honey or ice if desired.
3. Serve chilled.