A member of the family Ericaceae, also known as the craneberry, mossberry and bearberry, the cranberry has a lot to offer. Recognized as one of the most antioxidant-rich fruits, surpassed only by blueberries, cranberries are also a good source of vitamin C and fibre. A virtual staple accompanying the traditional Christmas turkey dinner, they are increasingly popular with Canadian consumers for their great versatility, nutritional qualities and health benefits.

Canada produces nearly 30,000 tonnes of cranberries annually, or 12% of global production, making it the world’s second-largest producer after the United States. More than 90% of Canada’s cranberry harvest is grown in Québec, primarily in the Bois-Francs region.

Cranberries grow on trailing evergreen vines cultivated in special beds. It takes three years before the first berries can be harvested. In the fall, two different harvesting methods are used: a dry mechanical harvesting method is used for cranberries to be sold fresh; for berries that will be processed, the beds are flooded and the water covering the plants is mechanically agitated to remove the fruit. The floating berries are then collected, harvested and shipped to processing plants.

In the late 1950s, North Americans developed a taste for classic cranberry cocktail, which now represents 80% of production. Cranberries are also available in other forms: fresh or dried, in syrups, chutneys, cookies, cereals, nutritional supplements, cakes, muffins, etc.

At Fontaine Santé, cranberries are featured in the three-lentil and cranberry salad. A delicious combination of dried cranberries, red, green and yellow lentils, this salad is a treat for both the eyes and the taste buds. A source of omega-3 fatty acids, fibre, vitamin C and iron, it also packs a nutritional punch. Mild and slightly acidic, it can be enjoyed on its own or as a side dish. It’s a great way to give cranberries a starring role in your diet!