Fruit | Vegan Gluten Free Low Calorie

Few Cranberry

Vaccinium macrocarpon Allergen-Free
Few Cranberry

Sourcing & Taxonomy

  • Family Ericaceae
  • Primary Cuisine North American
  • Seasonality Late Summer,Autumn
  • Source Cranberry plant

The Forktionary Angle

""

Definition

A tart, red berry native to North America, commonly used in sauces, juices, and baked goods, prized for its high acidity and health benefits.

Sensory Profile

TasteTart,Sour,Slightly Bitter
TextureFirm,Juicy
AromaFruity,Astringent
AcidityHigh

Technical Metrics

Nutrition Facts

Per 100 g (1 cup)
Calories46 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.4 g
Total Carbohydrate12 g
Dietary Fiber3.6 g
Total Sugars4 g
Calcium8 mg
Iron0.3 mg
Potassium85 mg

Chef’s Secret

To reduce the pucker-inducing tartness of fresh cranberries without over-sweetening, macerate them with a little sugar and a pinch of salt for 30 minutes before cooking.

Substitutions

Best Match

Redcurrants

1:1

Similar tartness and color, good for sauces and jams.

Lingonberries

1:1

Very close in flavor profile, can be harder to find fresh.

Tart Cherries

1:1

Good for baking, slightly less tart than cranberries.

Dried Cranberries (rehydrated)

1:1

Convenient, but sweeter and softer texture.

Buying Guide

Look for firm, plump berries with a deep red color. Avoid soft or shriveled ones. Fresh cranberries freeze well.

Flavor Pairings

Turkey Poultry Pork Baked Goods Salads