|
Product Name |
Cranberry Freeze Dried |
|
Ingredient |
Cranberry |
|
Shape |
Whole |
|
Size |
12-20mm |
|
Certificate |
BRC, KOSHER, HACCP, ISO22000, HALAL |
|
Origin |
China origin |
|
Package |
Bulk - 1kg-10kg, Retail Package - 10g-100g |
|
OEM |
Available |
|
Standard |
US Standard, EU standard, Factory Standard |
|
Moisture |
<5% |
|
Color |
Fruit original color |
|
Flavor |
Fruit original flavor |
|
Range of use |
Mixed With Oatmeal, Nuts, Tea, Snack, Beverage, Bake, Chocolate, Candy, Ice cream, Lollipop... |
|
Shelf life |
18 months |
|
Stock condition |
Cool and dry place in a sealed package. |
Cranberry freeze dried is one of North America's most iconic native superfood ingredients, a product deeply tied to the history of the northern continental cranberry bogs and the longstanding traditional use of wild cranberries by Indigenous communities for generations. For hundreds of years before modern food processing, Indigenous peoples across the Northeastern United States and Eastern Canada harvested wild cranberries from bog wetlands in late autumn, using the tart bright red berries as a natural preserved staple that could last all through the harsh frozen winter, and integrating them into traditional remedies and winter food stores. Modern freeze drying takes this historical regional food heritage and preserves it in a far more intact form than conventional sweetened dried cranberries: most commercially sold dried cranberries are soaked in heavy syrup to dilute the berry's extreme natural tartness, to the point that the final product contains more added sugar than actual cranberry solids. Pure unsweetened cranberry freeze dried never needs that heavy sugar infusion: fully ripe bog-harvested cranberries are quickly frozen, then dehydrated gently through sublimation at low temperatures, keeping their perfectly round whole-berry shape, deep ruby red color, and their signature bright, sharp natural tartness completely intact, with no extra additives whatsoever.
What sets unsweetened freeze dried cranberry apart from every other cranberry product on the market is that it retains nearly all of the whole-berry's natural proanthocyanidin antioxidants, the unique compounds that cranberries are famously known for, which are usually partially destroyed in the high-heat cooking and syrup soaking process used to make conventional dried cranberries. This clean unprocessed profile has made it a favorite specialized ingredient for endurance hikers and long-distance backpackers, who add a small handful of unsweetened cranberry crisps to their trail mix to get the functional nutritional benefits of cranberries without the unnecessary sugar rush from standard sweetened cranberry snacks. Artisanal sourdough bakeries also love working with whole freeze dried cranberries: the crispy dry berries do not leak sticky purple syrup all across the dough while the loaf is proofing and baking, so they leave distinct, sharp little red flecks in the final baked crust, delivering a bright tart burst of flavor that perfectly balances the deep nutty flavor of whole grain sourdough. Many small independent family cranberry farms now run small-batch freeze drying operations directly at their bogs after the autumn harvest, eliminating the need to ship highly perishable fresh cranberries thousands of miles on expensive refrigerated trucks. This simple low-waste processing method lets small family farmers sell their direct-to-consumer freeze dried cranberry products to specialty customers all over the world, no middleman required, carrying the distinct taste of North American bog autumn directly to faraway kitchens that would otherwise never have access to authentic zero-additive cranberry products.
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