Cranberries . . .

Cranberries . . .
Another name for cranberries is "bounceberries" because 
they bounce when ripe. Also known as "bitter berry."
Cranberries are a group of evergreen dwarf shrubs or trailing vines. Cranberries are low, creeping shrubs or vines up to 2 meters.
Most cranberries about 95% are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers.
The name cranberry derives from "craneberry", first named 
by early European settlers in America who felt the expanding flower, stem, calyx, and petals resembled the neck, head, and bill of a crane. Cranberries are harvested in the fall when the fruit takes a deep red color.
Although most cranberries are wet-picked but still 5–10% 
of the US crop is still dry-picked.
Only 5% of cranberries are sold fresh. The remaining 95% 
are made into cranberry juice, cranberry sauce, and other cranberry products.
Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese.
Cranberry has been shown to provide important anti-inflammatory benefits. Cranberry juice was first made 
in the 1600s.
Today it is a popular folk remedy used to prevent and treat urinary tract infections.
Among the fruits and vegetables richest in health-promoting antioxidants berries such as cranberries rank right up there 
at the top of the list.