What are crane berries?

By Chelsie Vandaveer

November 21, 2002

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The American cranberry (Vaccinium macrocarpon Aiton) is a fruit native to the temperate bogs of the northern U.S. and Canada. Vaccinium are in the Ericaceae, the heath family. Like their 'cousins' the azaleas and rhododendrons, the plants generally are adapted to moist, acidic soils. Besides the cranberries, the genus contains the lingonberry, bilberries,
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Cranberry is derived from the name given the plants by German and Dutch settlers, kraanbere, or crane berry. The shape of the flowers was thought to look like a crane's head. Whooping Crane, Grus americana Lynn Stone Buy Photographic Print at AllPosters.com

and blueberries.

Of the three species considered 'cranberries' only the American cranberry is commercially produced. The European cranberry (Vaccinium oxycoccos L.) and lingonberry (Vaccinium vitis-idaea L.) are collected from the wild. The European cranberry is the closest relative of the American, but its fruit is small, about half the size of the American.

Unlike most plants that grow more robust when chromosome count is doubled, the cranberry does not benefit from multiple copies. The American has the normal diploid complement of chromosomes; the European is tetraploid (four sets of chromosomes).

The autumn-ripening berries were eaten by the Lenni-Lenape and other Algonquin tribes who introduced the fruit to early colonists. Cranberry is derived from the name given the plants by German and Dutch settlers, kraanbere, or crane berry. The shape of the flowers was thought to look like a crane's head. The berries became very popular; the flavor complemented wild game meats. The fruits stored well through the long winters.

Jeff Smith published this 1700s recipe for cranberries. "In 1767, John Adams wrote the following in his journal: 'Arrived at Dr. Tuft's where I found a fine Wild Goose on the Spit, and Cranberries in the Skillet for Dinner.' This is what he tasted.

1 pound fresh cranberries
2 cups brown or white sugar
¼ cup brandy

Spread the cranberries in an iron skillet that has a (oven-proof) cover. Sprinkle the sugar over the berries, cover the skillet, and place in a 'slack' oven (250 degrees) for 1 hour. Remove the lid and pour the brandy into the skillet. They are now ready to serve." (From The Frugal Gourmet Cooks American, 1987, Avon Books)

The Little Egg Harbor Township School District has posted a beautiful series of photographs of plants found in the New Jersey cedar swamps. To view the photographs, click on the link:

http://www.lehsd.k12.nj.us/seaport/cedar_plants2.htm

At the bottom of the page are thumbnails of cranberry flowers and fruit. Click on the thumbnails to enlarge the images.

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Cranberry

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Cranberries are a vining ground cover which bears tart, edible berries.

Grows just 10 inches tall and 2-3 feet wide. No pruning needed. Thrives in sun or shade, acidic soils. Cream-to-pink springtime blooms and burgundy-red fruit in fall. Zones: 2-7
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Many of the fruits are native species that grow wild in various parts of the country. They are very adaptable and generally carefree. A few are delicious when eaten fresh; others make excellent desserts and wines. [Native Fruits]