Thanksgiving 2017 –Cranberry Recipe

Cranberries’ Place in North American Food History

The cranberry is native to North America. As a wild perennial, we know that Native Americans used cranberries as both food and medicine. It’s widely accepted that the Pilgrims were introduced to the berry and its many uses by the Native Americans, making the case for cranberries at the first Thanksgiving meal a stronger one. Cranberries are well-suited to the chilly climate and acidic soil of the Northern hemisphere, and they are grown in Massachusetts, Wisconsin, New Jersey and in parts of Washington and Oregon, with Wisconsin producing more than half of the world’s total crop. Today, cranberry production remains a family affair with some farms going back 10 generations.

Cranberries as a sauce and accompaniment to meat has been documented as a part of American culinary history as early as the 19th century. Recipes vary with some instructions as simple as “take cranberries and stew with sugar” to more involved productions that mold stewed cranberries into shapes.

The Recipe -Ingredients
  • Two 12-ounce bag fresh cranberries, cleaned
  • 1 cup Agave or Coconut nectar
  • two cups water
  • Zest from a large orange

Directions – Pour the  24 oz of cranberries, in  2 cups of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the sweetener and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.  Garnish with orange zest when serving

FYI: This is a very basic recipe.   I personally do not like very sweet sauces . . . so I have cut the typical amount of sweetener in half.  Please feel free to add more to suit your taste.

A few more images from the shoot: