Sour and sweet

autumn berry


(Vaccinium oxycoccos, V. microcarpum)

Cranberry grows as a shrub in wetlands, swamps and moss covered areas. In Nordic countries it grows in two different plant species: small cranberry in northern parts and common cranberry at wider reach. The berries ripen late autumn, from late September to all the way to November. The berries can also be picked from under the snow blanket when their sugar content has risen and they are less acidic.

Sour partner to sweet delicacies

Many might be hesitant to use cranberries due to their tartness, but in addition to having great nutritional values, it is a tasteful berry, and makes a great companion to both sweet and savoury dishes. Cranberry is a good source of vitamin C, is rich in fibre and naturally low in sugar.

Cranberry’s tart flavour softens as it freezes, thus making frozen berries sweeter than fresh ones. Cranberry is related to lingonberries, and similarly includes plenty of pectin, making them easily preserved without added sugar. Due to the pectin content cranberry is also a good ingredient for jams and jellies, and improves preservation of other berries in the same mix.

Polarica’s organic cranberries are picked (cultivated?) in Russia, and packaged in Haparanda, Sweden.



How to use cranberries?

Cranberries goes well with sweet and salty dishes and baked goods alike. Add cranberries to bread doughs or meat dishes for seasoning. On the other hand, very sweet flavours supplement the sour cranberry well, for example caramel dressing is a perfect match with cranberries. Cranberry juice is traditionally used with many different alcoholic drinks, but also to many different ailments.

Try cranberry mousse in both salty and sweet versions. For the salty version, mix sugar-free whipped cream, smetana, cold-smoked crumbled reindeer meat, thyme and cranberries. For the sweet version, mix cranberries with whipped cream (with sugar), quark or sour cream, lemon juice and vanilla sugar.