Highbush cranberries are native across Canada and the northern United States. The shrub develops a dense rounded form, and can reach heights of 4.5 metres (15 ft) with similar spreads. It is moderately vigorous, with a growth rate of about 1 meter (3 feet) per year.

The leaves are dark green with a three-lobed form, somewhat similar to maples, and turn yellow to purplish-red in fall. The shrub produces abundant flowers in the month of June. The flowers form large clusters with small yellow flowers in the center, surrounded by larger white blooms.

The small red ‘cranberries’ of the highbush cranberry are born in pendulous clusters. They measure about 9 mm in diameter, and contain a single flat seed.

While they ripen initially in September, they persist all through the winter on the plant. In fact, their flavour actually improves the later they are harvested: It becomes milder, softer and sweeter throughout winter, thanks to being frozen and thawed repeatedly.

The berries are also very juicy. They are best used for making jams, preserves or sauces, though they can also be a useful cooking ingredient.