Description: The fruit is a berry that is larger than the leaves of the plant. It is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.
Commonly used in: Cranberry juice is a major use of cranberries. Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. Such preparations are traditionally served with roast turkey. The berry is also used in baking (muffins, scones, cakes and breads). In baking it is often combined with orange or orange zest. Health benefit: Raw cranberries have moderate levels of Vitamin C, dietary fiber and the essential dietary mineral, manganese. It has anti-clotting properties and may prevent recurring urinary tract infections in women.