It was early July when I flew into Gander, Newfoundland, a small but famous airport that became home to 38 jumbo jets on 9/11. It’s an unassuming place with a lot of history.  

The next morning, when sitting at breakfast, I noticed the menu featured many dishes with partridgeberries. I could order partridgeberry muffins, bread, pancakes, waffles, pies, or tarts. One could slather toast with partridgeberry jams and jellies. 

What are Partridgeberries?

Partridgeberries are small red berries that grow abundantly in the Canadian province of Newfoundland and Labrador. I’d say they are a not-too-sweet cross between cranberries and blueberries. Scientifically a member of the Madder Family (Rubiaceae), partridgeberries are deeply rooted in the culture and cuisine of Newfoundland.

Having never heard of them, I was curious and began researching. I discovered that partridgeberries are also called mountain cranberries, cowberries, or lingonberries- at least, I knew the latter. They are indigenous to Newfoundland, as well as Scandinavia, and grow wild on small evergreen shrubs. Partridgeberries thrive in the cool and acidic soils of the region.

The fruit has a distinctive tart flavor that sets them apart from other berries. Their tartness makes them an excellent addition to sweet treats and savory meals, an accompaniment to dishes like moose and rabbit.