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Cranberry

Fruit & berry· berry

Cranberry

What it is

Cranberry is the berry of Vaccinium macrocarpon, a low, trailing shrub native to North America.

What it tastes like

On the nose: acid; the house adds thyme ✳.

What goes with it

257 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 2 mg per 100 g — USDA FoodData Central 171722.

Acid

0 %Apple2 %Cranberry4 %Apple cider vinegar6 %Balsamic vinegar8 %Makrut lime

Acid 1.9196 % (g/100 g) — USDA FoodData Central 171722.

Unusual pairings

Pairs the library can cite that almost nobody makes.

9 of 190 compounds on file carry a paper the library can cite.

  • citric acidtasteacidreads as strongly acidic taste (PubChem)Measured in 7 of 338 ingredients.cite
    11.59 ± 0.20 g/L in the raw juice — the most abundant of the three organic acids, and the one deacidification strips hardest, falling to 2.35 ± 0.06 g/L at the highest rate — Pellerin et al. 2021, Foods (Table 1 (Physicochemical composition of the raw and deacidified cranberry juices), 'Organic acids (g/L)' block, row 'Citric acid', column '0 (raw)')
  • DL-malic acidtasteacidreads as sour taste (PubChem)Measured in 8 of 338 ingredients.cite
    6.03 ± 0.10 g/L in the raw juice, the smallest of the three organic acids and the one entirely removed by the strongest deacidification, at 0.00 ± 0.00 g/L — Pellerin et al. 2021, Foods (Table 1, 'Organic acids (g/L)' block, row 'Malic acid', column '0 (raw)')
  • Quinic acidtasteacidMeasured in 2 of 338 ingredients.cite
    10.35 ± 0.31 g/L in the raw juice, second only to citric acid — and the acid that survives deacidification almost intact, still 9.19 ± 0.11 g/L in the juice from which four fifths of the citric acid and all of the malic acid have been removed — Pellerin et al. 2021, Foods (Table 1, 'Organic acids (g/L)' block, row 'Quinic acid', column '0 (raw)')
  • Cyanidin-3-galactosidetasteflavonoidMeasured in 1 of 338 ingredients.cite
    65.14 ± 0.51 mg/L as cyanidin-3-glucoside equivalents in the raw juice — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins' block, row 'Cyanidin−3-galactoside', column '0 (raw)')
  • Cyanidin-3-glucosidetasteMeasured in 1 of 338 ingredients.cite
    2.15 ± 0.12 mg/L as cyanidin-3-glucoside equivalents — the smallest of the six anthocyanins, and the compound the whole anthocyanin column is expressed against — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins' block, row 'Cyanidin−3-glucoside', column '0 (raw)')
  • Peonidin-3-glucosidetasteflavonoidMeasured in 1 of 338 ingredients.cite
    8.50 ± 0.10 mg/L as cyanidin-3-glucoside equivalents in the raw juice — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins' block, row 'Peonidin−3-glucoside', column '0 (raw)')
  • Peonidin-3-galactosidetasteflavonoidMeasured in 1 of 338 ingredients.cite
    84.74 ± 0.54 mg/L as cyanidin-3-glucoside equivalents — the largest of the six anthocyanins in the raw juice — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins (mg/L of cyanidin−3-glucoside equivalents)' block, row 'Peonidin−3-galactoside', column '0 (raw)')
  • Cyanidin-3-arabinosidetasteMeasured in 1 of 338 ingredients.cite
    51.12 ± 0.69 mg/L as cyanidin-3-glucoside equivalents in the raw juice — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins' block, row 'Cyanidin−3-arabinoside', column '0 (raw)')
  • Peonidin-3-arabinosidetastesugarMeasured in 1 of 338 ingredients.cite
    37.94 ± 0.62 mg/L as cyanidin-3-glucoside equivalents in the raw juice — Pellerin et al. 2021, Foods (Table 1, 'Anthocyanins' block, row 'Peonidin−3-arabinoside', column '0 (raw)')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • 6,7-Dihydromonotropeinterpenoid
  • Cannaguninenitrogen compound
  • 3-(alpha-D-Xylopyranosyloxy)-3'-methoxy-4',5,7-trihydroxyflavoneflavonoid
  • phthalic acidacid
  • 3-D-Galactopyranosyloxy-5,7-dihydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyryliumflavonoid
  • carvacrolphenolreads as thymol odor (PubChem)
  • oleanolic acidacid
  • (R)-3-methyl-3-buten-2-olterpenoid
  • syringic acidphenol
  • Proanthocyanidinsflavonoid
  • 3-pentanolalcohol
  • Quercetin 3-(6''-coumaroyl)-beta-galactosideflavonoid
  • Quercetin 3-(6''-benzoyl)-beta-galactosideflavonoid
  • 2-tridecanoneketone
  • quercetin-3-O-alpha-D-arabinofuranosideflavonoid
  • isocitric acidalcohol
  • Catechin (no stereochemistry defined)flavonoid
  • cyanidin 3-arabinoside cationflavonoid
  • peonidin 3-arabinoside cationflavonoid
  • methyl butyrateesterreads as apple-like odor (PubChem)
  • Procyanidin B2flavonoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2R,3S,4R,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • Quercetin-3-O-arabinosidesugar
  • 4',5-Dihydroxy-7-glucosyloxyflavanoneflavonoid
  • vacciniinphenol
  • (1S,2R,4aS,6aR,6aS,6bR,8aS,10R,12aR,14bR)-10-hydroxy-1,2,6a,6b,9,9,12a-heptamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
  • 4-hydroxyphenylacetic acidphenol
  • cyanidin cationflavonoid
  • 4-hydroxybenzoic acidacid
  • D-xylopyranosesugarreads as very sweet (PubChem)
  • peonidin-3-O-glucosideflavonoid
  • Myricetin 3-alpha-L-arabinofuranosidesugar
  • cis-ferulic acidacid
  • (Z)-resveratrolphenol
  • 3',5'-dimethoxy-4-stilbenol
  • 5-hydroxy-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-2-(3,4,5-trihydroxyphenyl)chromen-7-oneflavonoid
  • non-2-enalaldehyde
  • hept-2-enalaldehyde
  • Chlorogenic acidphenol
  • phthalic acidphenol
  • oxalic acidacid
  • 2-decenalaldehyde
  • DL-malic acidacid
  • benzoic acidphenolreads as bitter taste (PubChem)
  • 2,4-Heptadienalaldehyde
  • phenol
  • tartaric acidacid
  • Myricetin 3-arabinosidesugar
  • fumaric acidacid
  • beta-sitosterolalcohol
  • L-malic acidacid
  • benzyl benzoateesterreads as sharp burning taste (PubChem)
  • 3-beta-D-Arabinopyranosyloxy-5,7-dihydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyryliumflavonoid
  • myricetin-3-O-beta-D-xylopyranosideflavonoid
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • cis-3-O-p-hydroxycinnamoyl ursolic acidterpenoid
  • 3-(p-Coumaroyl)ursolic acidterpenoid
  • benzyl alcoholalcoholreads as faint aromatic odor (PubChem)
  • 3-(6-Deoxy-alpha-L-glucopyranosyloxy)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-4H-1-benzopyran-4-oneflavonoid
  • (2S)-2-octanolalcohol
  • (S)-2-pentanolalcohol
  • isoamyl alcoholalcohol
  • nonanalaldehydereads as orange-rose odor (PubChem)
  • 4-coumaric acidacid
  • eugenolphenolreads as odor of cloves (PubChem)
  • salicylic acidacid
  • gentisic acidacid
  • oeninflavonoid
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • oxalic acidacid
  • isorhamnetin 3-O-beta-L-galactopyranosideflavonoid
  • 2-[(3,4-dihydroxyphenyl)methylidene]-7-methoxy-6-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-1-benzofuran-3-oneflavonoid
  • D-limoneneterpenoidreads as citrus odor (PubChem)
  • (-)-campheneterpenoid
  • parasorbic acidether
  • cyanidin 3-O-β-D-glucosideflavonoid
  • cyanidin 3-O-beta-D-galactoside(1+)flavonoid
  • peonidin(1+)flavonoid
  • (+)-3-careneterpenoid
  • 5-hydroxy-2-(4-hydroxy-3-methoxyphenyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}chromen-7-oneflavonoid
  • (E)-aconitic acidacid
  • (E)-cinnamic acidacid
  • fumaric acidacidreads as fruit acid (PubChem)
  • resveratrolphenol
  • (R)-(-)-3-octanolalcohol
  • 3,7-dimethylocta-2,6-dien-1-olterpenoid
  • ferulic acidacid
  • caprylaldehydealdehydereads as strong, fruity odor (PubChem)
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3S,4R,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • quercetinflavonoid
  • quercitrinflavonoid
  • β-caroteneterpenoid
  • isoquercetinflavonoid
  • kaempferolflavonoid
  • luteinterpenoid
  • hyperosideflavonoid
  • isorhamnetinflavonoid
  • myricetinflavonoid
  • rhamnetinflavonoid
  • ellagic acidphenol
  • Astragalinflavonoid
  • 2-heptenalaldehyde
  • 2,4-heptadienalaldehyde
  • 2-Nonenalaldehyde
  • trans-2-decenalaldehyde
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]oxy-2,3-dihydrochromen-4-oneflavonoid
  • myricetin 3-O-beta-D-glucopyranosideflavonoid
  • pelargonidin 3-galactoside ionflavonoid
  • Quercetin-3-D-xylosideflavonoid
  • Quercetin 3-xylosideflavonoid
  • ethyl maleateester
  • vitamin Cacidreads as pleasant, sharp, acidic taste (PubChem)
  • avicularinflavonoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxychromen-4-oneflavonoid
  • sitoglusideterpenoid
  • D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
  • phenylethyl alcoholalcoholreads as sharp burning taste (PubChem)
  • phlorizinflavonoid
  • 2-pentadecanoneketone
  • hexanalaldehydereads as sharp, aldehyde odor (PubChem)
  • 4-ethylguaiacolphenol
  • D-(-)-mannitolsugarreads as sweetish taste (PubChem)
  • p-coumaric acidacid
  • Ethyl cinnamateester
  • (E)-sinapic acidacid
  • 3-methylcyclohexanol (trans)
  • alpha carotene (stereochemistry specified)terpenoid
  • nerolalcoholreads as sweet rose (PubChem)
  • aldehydo-D-xylosesugar
  • ursolic acidacid
  • 2,3-butanedioneketonereads as strong odor (PubChem)
  • isophoroneketonereads as camphor-like (PubChem)
  • benzeneboronic acidacid
  • (+)-linaloolalcohol
  • trans-caffeic acidphenol
  • xylitolsugar
  • (-)-1-octen-3-olalcohol
  • (3R)-heptan-3-olalcohol
  • 2-phenylphenolphenolreads as phenolic odor (PubChem)
  • (E/Z)-ferulic acidacid
  • methyl benzoateesterreads as fragrant odor (PubChem)
  • ethyl benzoateester
  • protocatechuic acidacid
  • indenehydrocarbon
  • benzothiazolenitrogen compoundreads as odor similar to that of quinoline (PubChem)
  • (−)-epicatechinphenol
  • myricetin 3-O-beta-L-galactopyranosideflavonoid
  • monotropeinterpenoid
  • acetophenoneketonereads as sweet pungent odor (PubChem)
  • 3-hydroxybenzoic acidacid
  • Peonidin-3-O-alpha-arabinopyranosideflavonoid
  • α-terpineneterpenoid
  • p-anisic acidacid
  • 2-(3,4,5-Trihydroxyphenyl)-3-(D-galactopyranosyloxy)-5,7-dihydroxy-1-benzopyryliumflavonoid
  • ethyl (E/Z)-cinnamateacid
  • benzyl formateester
  • ethyl butyrateesterreads as pineapple odor (PubChem)
  • 2-octanoneketonereads as bitter (PubChem)
  • 1-hexanolalcoholreads as fatty, fruity (PubChem)
  • heptanalaldehydereads as fatty taste (PubChem)
  • 1-decanolalcoholreads as sweet odor (PubChem)
  • decanalaldehydereads as citrus odor (PubChem)
  • 2-Octadecanoneacid
  • undecanalaldehyde
  • lauryl aldehydealdehyde
  • 1-octadeceneacid
  • (+)-α-pineneterpenoid
  • 3-hydroxy-3-methylbutenealcohol
  • vanillic acidacid
  • shikimic acidacid
  • tartaric acidacid
  • ethyl acetateesterreads as fragrant odor (PubChem)
  • 1-nonanolalcoholreads as floral odor (PubChem)
  • (+)-catechinflavonoid
  • naringenin 7-O-beta-D-glucosideflavonoid
  • D-malic acidacid
  • 1-octanolalcoholreads as fresh orange rose odor (PubChem)
  • oxalic acidacid
  • 6-methyl-5-hepten-2-oneketonereads as fruity taste (PubChem)
  • phenolreads as sweet, tarry odor (PubChem)

Sources

  • Pellerin et al. 2021, Foods
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