V. trilobum – nope, not this one!
Not to be confused with the pictured cranberry, Viburnum trilobum (high bush cranberry), which makes a fantastic jelly but grows on compact shrubs, or the ornamental V. opulus and other Viburnum species and cultivars which are gorgeous but not edible, the cranberry we associate with holiday feasting in Canada and the United States is the totally unrelated Vaccinium macrocarpon. (The viburnums are actually kin to elderberries and are not true cranberries). V. macrocarpon is native to North America. The vines grow in marshy areas, and commercial cranberry fields are flooded during harvest times, to make it easier for growers to gather the fruit. (I found a good video showing the process here).
Nor this one…V. opulus
When British colonists first came to America, the First Nations peoples educated them about the value of “craneberries” (called Sassamanash by the Algonquin and Ibimi by the Wampnanoag), which had been used for centuries for dye and fibre, and for food and medicine. The colonists quickly recognized that the berries were good for staving off scurvy, so they became a staple on board trading vessels of the time. The berries also became massively popular as a culinary delight in England, and commanded top dollar as an export. Apparently, cranberries could appease grumpy kings, as well: in 1677, they were sent to Charles II when he became overly fussy about the colonists minting their own currency. If only international politics were so manageable nowadays!
In 2007, 79,163 metric tonnes of cranberries were harvested in Canada (primarily from operations in British Columbia and Quebec), which translated to $44.3 million in exports and $17.2 million in imports. That’s a lot of cranberry sauce!
This recipe for cranberry fudge is a holiday staple at my workplace, as one of our former managers still pops by every Christmas with a huge plate for all of us to share. Even if you’re totally cratered by sugar at this juncture in the holiday season, bookmark this one for next year’s cookie plates…you’ll love both the taste and how easy it is to make.
Cranberry Fudge
2 cups semi-sweet chocolate chips
1/4 cup corn syrup
1/2 cup icing (powdered) sugar
1/4 cup evaporated milk
1 tsp vanilla extract
6 oz dried cranberries
Prepare an 8″ square pan by lining it with plastic wrap or baking parchment.
Combine chocolate chips and syrup in a microwave-safe bowl. Microwave on high until melted and smooth. (Keep checking it so you don’t overheat it. The wattage varies depending on what model of microwave you have, so I haven’t listed a specific time here). If you don’t wish to use the microwave, you can do this step in a small saucepan over low heat on the stovetop.
Remove the chocolate and syrup mixture from the heat. Add icing sugar, evaporated milk, and vanilla. Stir until mixture is shiny. Add dried cranberries and combine well. Pour into prepared pan and tap the bottom of the pan gently on the countertop to level the mixture. Cover and place in the refrigerator for at least 8 hours. Cut into small squares and serve.
What are your favourite cranberry recipes?
Further Reading: Decking the Halls: The Folklore and Traditions of Christmas Plants by Linda Allen (2000, Willow Creek Press, Wisconsin)
Source: Crop Profile for Cranberry in Canada, prepared by Pesticide Risk Reduction Program, Pest Management Centre, Agriculture and Agri-Food Canada, September 2007
Flowery Prose 
I have our native V. trilobum in the garden…the birds adore it and I have visited a cranberry bog…I love cranberries and love the unadorned cranberry sauce…water, sugar and cranberries boiled to perfection!
We grow V. trilobum in the community garden I belong to and V. opulus is a dominant landscape plant at my apartment complex…they are both fantastically hardy and beautiful! (And I love highbush cranberry jelly, yum!). I have never seen a cranberry bog in person and would love to one day – they’re fascinating! I agree with you…that’s the perfect recipe for cranberry sauce! 🙂 Hope you’re having a wonderful weekend, Donna!
I love cranberry anything but especially cranberry bread. My grandmother was famous for hers, and it brings back wonderful memories to make it which I’m doing this afternoon. 🙂 I’m going to try the fudge as well. Thanks.
Cranberry bread sounds absolutely delicious, and your recipe is even more special because it was your grandmother’s. A fantastic Christmas tradition! 🙂
Great post and thanks for the recipe.Merry Christmis to you and all the people you loved.
Thank you so much! Have a wonderful Christmas!
Lovely post and thank-you for the interesting link and for the recipe. Happy Christmas!
Thank you very much! Hope your Christmas is absolutely delightful!
Thank-you!
I usually make fudge with dried tart cherries but the cranberries would suit just fine! And, like the cherries, they would make the fudge less cloyingly sweet.
It would be fabulous with the dried cherries…you’re right, they’re kind of needed to balance out all that sweetness….
A cranberry bog is a site to behold! Trying to remember where as this goes back a few years! Your fudge sound delicious!
I would love to see a cranberry bog, especially at harvest time – maybe one of these years!
Sounds delectable! Thanks so much for the recipe.
You’re very welcome! Hope you have a wonderful Christmas!
Great information on cranberries. I didn’t realize their importance in early trading. The fudge looks great.
It was interesting finding out how valuable they were…and I guess, still are!
Sounds delicious! I have Cranberrybush Viburnum but something eats all the berries as soon as they turn red.
The robins sometimes go after the highbush cranberries at the community garden; they also completely strip the honeyberries in the spring (next year we will have to put up netting if we want any sort of harvest!).
Sheryl, I loved the history lesson. Who knew cranberries were such big business!
I’ve never made fudge myself (though I enjoy eating it). I will try one day, starting with your recipe. Yum.
Merry Christmas!
Sounds delicious, a happy Christmas to you and yours x
My mouth is watering. But I am over-sugared so I will just let my mouth water. 🙂
LOL I agree…I think I’ve had more than enough sugar to last me for a few months…. This is a recipe for next year, for sure!