They are also available in the cans and in dried form. Cranberries are also frequently consumed in the form of juice. They are used for the preparation of cranberry sauce which is inevitable part of Thanksgiving feast in the USA. More commonly, cranberries are thermally processed (or dried) and sweetened before consumption. Cranberries are very tart and they are rarely consumed fresh. As a side dish, lingonberries are often served next to mashed potato, meat balls and roasted lamb. Lingonberries are also used for the manufacture of alcoholic beverages (such as lingonberry vodka) and juices. Lingonberries are used for the manufacture of jam that is often combined with pancakes and puddings or used for the preparation of cheese cake and various pies. It has sour-sweet and slightly bitter taste (it contains more sugar than cranberry). Lingonberry is very popular in the Northern Russia and in Nordic countries (especially in Sweden). Cranberries are good source of vitamins C, E and B5 and manganese. They also contain minerals such as potassium, calcium and magnesium. Lingonberries are rich source of vitamins E, A, C and vitamins of the B group. Cranberry produces large individual red berries on the long stalks. Lingonberry produces small, roundish berries on the short stalks. Cranberry produces dark pink flowers during the summer and large, red berries during the autumn. It has long branches covered with small leaves. Cranberry grows in the form of creeping vine or as a dwarf evergreen shrub. Plant produces small, bell-shaped, white or light pink flowers during the spring and small, red, shiny berries during the summer and autumn. Lingonberry is small evergreen, low-growing shrub with oval, leathery, green leaves that are slightly curled on the edges.
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