You wouldn’t think so to look at them, but the low growing, evergreen shrubs or vines of the cranberry are in the same genus or family as the blueberry. Depending on the source material you use, you can find 20-30 different members of this species. From low shrubs to high bushes, none are poisonous. The genus (Vaccinium) grows from open woods and clearings for the blueberry, to bogs, marshes and acid, peaty soil for the cranberry. Other names and species of this genus include: Foxberry, whortleberry, bilberry and longonberry.

A common misconception is that the high bush cranberry is in fact not a cranberry, but is in a completely different genus (Viburnum) and is not at all related. The juicy red high bush cranberry, which is actually a drupe, is also known as squash berries and mooseberries. I think the sweet/sour taste of the high bush cranberry resembles that of elderberry, and makes a great jelly.

The true cranberry comes in three species, and is regarded by many as the most important berry of the north country. Of the commercial varieties almost two-thirds of them are grown in Massachusetts. They are also grown as far south as Arkansas. The commercial variety is known as (V. macrocarpon).

Another variety (V. oxycoccos) has fruit which is much smaller in size and is known as the wild cranberry. The wild cranberry is widely considered to have much better flavor and color.

The third variety (V. vitis idaea) includes the foxberry and the lingonberry and is known as the mountain cranberry.

Wild cranberries vary somewhat, but are mostly low growing shrubs or vines, rising only about six inches from the ground, and often grow so thickly they form mats on the forest floor. The small white or red flowers are attached to the ends of slender stems that nod up and down as the breeze blows. The early colonists called the plant craneberry, as it resembled the heads and necks of those birds as they were feeding. The name was later shortened to cranberry.

Cranberries will cling to the vines all winter, and when kept fresh by the cold and a covering of snow, provide needed food for wildlife. The taste of the berries seems best when harvested after a frost or two.

Because of the high acidity in cranberries, they will store well. They also contain a fair amount of pectin, so jelly or jam is easily accomplished.

Cranberries can be stored without preserving, if the fully ripe berries are completely dry and kept in a cloth sack in a cold place. Do not store in tight, closed containers, as they tend to mold unless frozen.

When you find cranberries in the wild, you will quite often find them in quantity. Don’t be reluctant to harvest in quantity, as they dry easily for future use. Place the fruit, single layer, on shallow trays and keep in a warm room or in the attic or in an oven with the door a jar. When they are completely dry, grind into a powder with a blender, and store in airtight jars.

Cranberry Sauce: Stir 1 cup sugar into 1 1/2 cups water in a saucepan. Bring to a boil and simmer 2-3 minutes. Then add 2 cups cranberries to the syrup and let bubble until all of the fruit pops.

Cranberry Jelly/Jam: Put 2 cups cranberries into 3/4 cup boiling water. Simmer 5 minutes. Add 3/4 cup sugar and simmer five more minutes. Strain or not pour into sterilized jars and seal.

Cranberry Pudding: Combine in top of double boiler 1/1/2 cups milk; 1/2 cup dried, ground fruit; 1/2 cup sugar, 1 tbl. flour; cook, stirring constantly until it thickens, about 15 minutes. Pour into bowl and chill.

Pat Biggerstaff is the gardening columnist for the Daily News. She lives in Middlesboro. To comment or suggest topics for future columns, e-mail editor@middlesborodailynews.com.