High-bush Cranberry,(Viburnum trilobum)

High-bush Cranberry (Viburnum trilobum)-also called Kalyna, Low-bush Cranberry, SQUASH BERRY(Viburnum edule)and apparently, MOOSEBERRY and/or Moosomin(supposedly Cree).

Viburnum edule, the squashberry, mooseberry, pembina, pimbina, highbush cranberry, lowbush cranberry or moosomin in Cree language, is another small shrub species.

See my post "What's in a Name" Then, you figure it out.

Interestingly, the "bush" berries are not cranberries at all.
WARNING: Some sources classify raw BUSH cranberries as a toxic poison while others report that they were commonly eaten raw by First Nations people during their usually short lives. A few raw berries may be harmless, but large quantities will cause vomiting and cramps; especially if they are not fully ripe. Despite the common name of Cranberry these species are not related to the sour red berries we traditionally enjoy with a Thanksgiving turkey.

 What I call High-bush Cranberry (Viburnum trilobum) Bushes are 1-4 feet high, and they grow in moist, shaded woods and thickets. The leaves are olive-green, and the flowers are white.

The berries when ripe are light red, with a large stone inside; they are best made into juice or jelly.

         Cranberry Jelly

 Put berries into pan with enough water so that you just see it through the fruit, or about 1 part water to 2 parts berries. Simmer until soft enough to mash; strain. The first dripping makes a clear jelly; the second dripping is put through a sieve and made into jam.

 For each cup of juice add 3/4 cup sugar; the sugar should be warmed in the oven beforehand. Boil mixture until it forms 1 large drop or sheet on the spoon., 8-30 minutes.