We’re right in the middle of our mini-theme week all about Thanksgiving Dinner! We talked about the main course yesterday, so today we’re talking about a divisive Thanksgiving side – cranberry sauce! According to numerous surveys, cranberry sauce is the most hated Thanksgiving side! The Pilgrims may have been aware of the wild cranberries that grew in Massachusetts, but it’s highly unlikely cranberry sauce would have been served at the first Thanksgiving in 1621. Cranberries aren’t mentioned in any primary sources about the event. If they were served, they wouldn’t have tasted anything like what we eat today, because sugar was extremely scarce at the time. It wasn’t until 1663 that visitors to the area started commenting on a sauce made from boiled cranberries that accompanied meat.
A recipe for cranberry sauce appears in Amelia Simmons’ 1796 American Cookery, the first cookbook authored by an American. The cookbook was also the first to suggest serving it alongside turkey. The cookbook was very popular and printed for 30 years after its release. Simmons’ suggestion likely gained traction in kitchens across the country and became a staple at Thanksgiving dinner.
Cranberries are one of only 3 commercially grown fruits native the United States. They’re harvested in the fall when the berries take on their distinct dark red color. A common misconception is that cranberries grow underwater. They actually grow on long vines in bogs. The bog is flooded with up to 18 inches of water and growers use unique machines to churn the water and loosen the berries from their vines. The berries float to the surface of the water, where they’re corralled and collected. Only 5% of cranberries are sold as fresh fruit. The other 95% are processed into juices, sauces, jellies, and other products. The U.S. and Canada account for 99% of the world’s cranberry production. Wisconsin is our top cranberry-producing state. They’re also a major crop in Massachusetts, New Jersey, Oregon, and Washington.
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