Below is a list of all known varieties for Cranberry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| American Cranberrybush | The tart, edible, bright red berries of a North American shrub, often used as a substitute for true cranberries in jellies and sauces. |
| American Cranberrybush (V. Trilobum) | The tart, edible, bright red berries of a North American shrub, often used as a substitute for true cranberries in jellies and sauces. |
| Beckwith Cranberry | An early-maturing cultivar known for its large size, deep red color, and high yield. |
| Ben Lear Cranberry | An early-season cranberry cultivar known for its pear-shaped fruit and intense, dark red color; often one of the first varieties harvested. |
| Black Veil Cranberry | An heirloom cranberry cultivar known for its very dark, almost black color and intense, sharp flavor. |
| Centennial Cranberry | A mid-season cultivar known for its large, firm berries and good storage quality. |
| Cranberry (Dry-Harvested) | A distinction for berries harvested without flooding, which are firmer and used primarily for the fresh market. |
| Cranberry (Wet-Harvested) | A distinction for berries harvested by flooding the bog, primarily used for juice and processed products. |
| Cranberry Concentrate (Juice) | The highly tart juice concentrate, used as a base for beverages, sauces, and flavorings. |
| Cranberry Powder (Dried) | Dehydrated and ground cranberries; used as a supplement, flavoring, or natural red food coloring. |
| Cranberry Purée | The cooked and strained pulp of the berry, used as a smooth base for sauces and fillings. |
| Cranberry Sauce Grade | A culinary distinction for berries selected for their high pectin content and firm texture, ideal for high-quality sauces. |
| Crimson Queen | A mid-season cranberry cultivar known for its bright red color, medium size, and suitability for making juice. |
| Crimson Queen Cranberry | A high-yielding, late-season cultivar known for its intense color and firm texture. |
| Crowley Cranberry | A very late-ripening cranberry cultivar that produces large, dark red fruit with good color retention; excellent for fresh market. |
| Early Black Cranberry | A heritage, early-season cultivar that produces small, very dark red fruit; often prized for its intense color and sharp, classic cranberry flavor. |
| European Cranberrybush (V. Opulus) | The species native to Europe and Asia; produces tart, red berries that are sometimes used in processing. |
| Foxboro Cranberry | A mid-season cultivar known for its high yield and medium-sized, glossy, dark-red berries. |
| Franklin Cranberry | A late-season variety known for its dependable yield and medium-to-large fruit size. |
| Frosted Cranberry | A culinary preparation where fresh berries are coated in sugar crystals for a festive garnish or snack. |
| Garnet Highbush Cranberry | A high-yielding cultivar of the American species known for its exceptionally deep red color and strong flavor. |
| Highbush Cranberry Bailey Compact | A semi-dwarf cultivar that produces smaller, edible, tart red berries, ideal for use as an ornamental and in preserves. |
| Highbush Cranberry Compactum | A dense, ornamental cultivar that still produces the edible, tart, red berries of the *Viburnum opulus* species, ideal for smaller spaces. |
| Highbush Cranberry Phillips | A highly productive selection of American Highbush Cranberry known for its large clusters of high-quality, tart berries; excellent for jelly. |
| Highbush Cranberry Wentworth | A popular cultivar of the American Highbush Cranberry known for its large, high-quality berries with a sharp, tart flavor, primarily used for jelly and sauces. |
| Howes | A classic, late-ripening cranberry cultivar, known for its small, very firm, tart, and deep-red fruit with an excellent shelf life. |
| Howes Cranberry | A very old, traditional, and late-ripening cranberry cultivar known for its small, oval, deep-red berries that store exceptionally well. |
| McFarlin | A late-maturing cranberry cultivar known for its large size, high color, and excellent storage qualities. |
| McFarlin Cranberry | An old, late-season cranberry cultivar known for its very large, round berries and long keeping qualities; often a choice for Thanksgiving harvests. |
| Pilgrim Cranberry | A widely grown, late-season cranberry cultivar known for its large, oval-shaped fruit and deep red color; a dependable choice for commercial production. |
| Ruby Red Cranberry | A marketing term for deep red, intensely colored cranberries. |
| Searles | A high-yielding, early-ripening cranberry cultivar known for producing very large, round, dark red fruit. |
| Searles Lake Cranberry | A vigorous, mid-season cultivar known for its high productivity and bright red color. |
| Stevens | A highly productive hybrid cranberry cultivar known for its large, firm, dark-colored berries. |
| Stevens Cranberry | A leading mid-season cranberry cultivar known for its deep red color, large size, and high yield; commonly used in commercial juice and dried cranberries. |
| Sweetened Dried Cranberry (Craisis) | A common commercial product where the fruit is sliced, infused with sugar, and dried for snacking or baking. |
| Vaccinium Macrocarpon (American) | The botanical species name for the large-fruited American commercial cranberry. |
| Wild Cranberry | Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. Cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters in height; they have slender stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, but has an acidic taste. |
| Wild Cranberry (Oxycoccus) | The subspecies for smaller, wild-foraged cranberries, typically more tart and intense in flavor than commercial types. |