Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.

Each year, more than 110,000 metric tons of cranberries are produced in the United States. Most cranberries are harvested by machine, but machines damage the berry. Damaged berries are not suitable to sell fresh but work well for juices, jellies, and other products. More than one-third of the cranberries grown in the United States are made into juice. Fresh whole berries may be purchased, but are often expensive because they have to be hand-picked to avoid the damage caused by machine-picking.

Native Americans used cranberries for both their medicinal and natural preservative powers. They brewed cranberry mixtures to draw poison from arrow wounds. They also pounded cranberries into a paste and mixed the paste with dried meat to extend the life of the meat. The name cranberry was given to this plant because the Pilgrims believed the plant looked like the head of a sand-hill crane and was originally named ‘crane berry.’ Over time, the ‘e’ was dropped.

HEALTH BENEFITS
Being one of nature's super foods, these refreshing fruits have unique health benefits. Cranberries have long been valued for their ability to help prevent urinary tract infections by preventing E. coli from adhering to the cells that line the urinary tract. This same effect may help prevent other types of infections involving host-tissue bacteria such as H. pylori, a major cause of gastric ulcers. In addition, the antioxidant properties of PACs may have a range of other health benefits, including the support of cardiovascular health and reduction of the risk for some cancers. Cranberries are naturally fat-free and have very little sodium, so adding them to a balanced diet is a delicious, refreshing, and nutritious way to meet the recommended servings of fruit