Strawberries and raspberries are featured mostly in jams, pies and cobblers that soak up the juices from the cooked fruit, and are served with cream and, frequently, maple syrup .Rather than serving them plain, we process them to become high-end gourmet products. Alcoholic beverages are part of the new 
repertory of strawberry, raspberry-and blueberry-based products. A number of artisanal producers have taken up the cause and more and more bottles with appealing labels are making their appearance .Some are wines made with fruit processed the same way grapes are. Others are liqueurs made by macerating the fruit in alcohol. Still others are aperitifs, a niche that is more and more attracting wine-makers.
Traditional fruit is not the only star. Producers are turning to the past for long-forgotten fruit. Cloudberries, picked in the peat bogs of Northern Québec, and bilberries, savoury fruit from the same region, have made a comeback.
Another example of a fruit that faded into oblivion but that is now produced in abundance is the groundcherry, or husk tomato, used on its own or in jams, chutneys, liqueurs and vinegars, that, like wines and ciders, have stolen the hearts of Québec food-lovers. Raspberry vinegar, which is well established, has plenty of competition nowadays.
Included among the native berries that have experienced a revival is the cranberry. We have finally found a place for it other than alongside turkey. It can be dried like raisins or used as an ingredient in numerous recipes. When combined with other fruit, it can be turned into jams and sauces that complement pork and game perfectly.
Berries, traditionally valued for their sweetness, are now pressed into service by chefs in a modern cuisine that represents Québec 's culinary culture.