Cranberries were used by some Native American communities to treat arrow wounds and to make dyes for textiles.
Before commercial farming, Indigenous peoples gathered wild cranberries across the wetlands of northeastern North America. The tart berries were eaten fresh, dried, or combined with dried meat and fat to make pemmican, a dense food that could be stored for travel and winter use.
Cranberries also had medicinal and practical uses. Poultices made from the berries were traditionally applied to wounds, including injuries caused by arrows; their astringent qualities were believed to help with bleeding and cleansing. The berries’ strong red juice could be used as a natural dye for rugs, blankets, clothing, and other materials.
The fruit has several Indigenous names, including sassamanash among Algonquin-speaking peoples and ibimi among some Northeastern groups. European settlers later adopted the name cranberry, probably because the flower was thought to resemble the head and bill of a crane. These historical uses are separate from modern medical treatment and should not be treated as clinical advice.