Cranberries are firm, glossy red berries with an intensely tart flavour that makes them almost inedible raw. They come into their own when cooked with sugar or dried, which tempers the acidity and brings out their fruity depth.
While not widely grown in Australia, cranberries are a familiar ingredient thanks to imported dried cranberries, juices, and sauces. Dried cranberries (sometimes called craisins) are popular in salads, muesli, and baking. Cranberry sauce is a classic accompaniment to roast turkey and other poultry.
Fresh cranberries have a short season and are mostly available as imports. They keep well in the fridge or freezer and are worth seeking out for homemade sauces and baked goods.
How it's made
Nutrition (per 100g)
1 cup, chopped is about 110 g — roughly 30 kcal of this.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ + USDA
Borrowed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...