Cranberry

raw berry has a tart, sour flavour.
berry can be dried for storage and reconstituted in boiling water.
berry can be boiled and mixed with grease/oil for storage.
berry has improved flavour when cooked or after freezing.
berries remain on the shrub all year.
varieties in New Brunswick are Cranberry (Vaccinium macrocarpon), Bog cranberry (Vaccinium oxycoccus) and Lingonberry (Vaccinium vitis-idaea).

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