What would Thanksgiving be without the iconic, obligatory cranberry sauce? We’ve all been there – wrestling with the can, hoping to extract that ruby-red cylinder in one piece. It’s practically a rite of passage, one that connects us to generations past. Just as Mom did, and Grandma too, we honor this tradition. This beloved berry has been part of our Thanksgiving celebrations for as long as anyone can remember. But the story of the cranberry goes back much further – thousands of years, in fact.

Let’s take a journey back some 12,000 years, long before the Pilgrims landed at Plymouth Rock, to the bogs of what is now Massachusetts. There, the cranberry – one of the few fruits native to North America – has been flourishing for millennia. Its range extends from Georgia up through Canada, and as far west as the Mississippi River. They were particularly important to tribes in the northeast, such as the Wampanoag, who have been harvesting and utilizing cranberries for countless generations. They originally called this versatile berry “sassamenesh,” but it was later renamed by early European settlers, who thought the flower resembled a crane’s head. Over time, the “crane berry” became the “cranberry.”

Cranberries were used in various aspects of daily life. They were a key ingredient in pemmican, an early energy bar made from dried meat and fruit. Cranberries also found their way into medicinal uses, such as poultices to prevent infection and salves to soothe sunburns. And yes, they even used the vibrant berry to brighten their smiles and as a dye for clothing and cosmetics.

Cranberries didn’t make their commercial debut until 1816, when Captain Henry Hall began cultivating them in Massachusetts. His technique of covering the bogs with sand to retain moisture was a game-changer. Up until the 1940s, cranberries were harvested dry – but a clever innovation on Long Island, New York introduced the practice of wet harvesting – a method still widely used today. Flooding the bogs allowed the air-filled berries to float and then be pushed by a “boom” into a corner, making collection much easier. And the first canned cranberry sauce? That came to be in 1912, thanks to Marcus Urann, who organized the first cranberry cooperative, now known as Ocean Spray.

Today, cranberries are grown in a handful of northern states, including New York, New Jersey, Massachusetts, Maine, Washington, and Oregon. If you’re ever in the mood for a cranberry-themed adventure and some good, clean, cranberry fun, the Cranberry Festival in Chatsworth, New Jersey, is a must-visit. Or consider a trip to Warrens, Wisconsin, the small town that hosts the world’s largest annual cranberry festival, drawing more than 140,000 visitors to celebrate the beloved berry. There’s a good reason why the state hosts such an event – Wisconsin leads the charge as the top cranberry producer. Each year, it produces approximately 5 million barrels of cranberries (about 500 million pounds) – providing about 40 cranberries for every person on the planet! This accounts for more than half of the total worldwide cranberry production.

Beyond their historical and cultural significance, cranberries are a nutritional powerhouse. Sailors once carried them on long voyages to prevent scurvy, thanks to their high vitamin C content. Modern research highlights cranberries’ rich supply of antioxidants, which help combat heart disease and stroke, while anthocyanins, the pigments responsible for their red hue, are linked to anti-cancer properties. Additionally, they are well-known for their role in preventing urinary tract infections, as they contain compounds called proanthocyanidins, which help keep bacteria from adhering to the walls of the urinary tract, reducing the likelihood of infection. Furthermore, they contain dietary fiber, which aids in digestion and can also support gut health by promoting the growth of good bacteria in the digestive tract, and due to their high antioxidant content, can also help protect your skin from damage caused by environmental factors like UV rays and pollution.

However, as with all good things, moderation is key. While cranberries offer numerous health benefits, they can also cause issues like indigestion, bloating, constipation, and even kidney stones. Additionally, they may interact with certain medications, so it’s wise to be cautious – especially when sharing that holiday meal with Grandma.

This Thanksgiving, as you savor Mom’s classic cranberry sauce or experiment with a new twist on this beloved berry, take a moment to appreciate its rich history and remarkable journey. It’s more than just a side dish – it’s a symbol of resilience, tradition, and health that has been cherished for thousands of years.

To spark some culinary creativity, here are a few cranberry-inspired recipes for you to enjoy this holiday season.

Fresh Cranberry Sauce

– 2 bags fresh cranberries
– 1 Granny Smith apple (peeled, cored, cut into 1/4" pieces)
– 1 orange, juiced
– 1 cup sugar
– 1 bunch thyme
– 1 cup water

Add all ingredients together in a pot, and cook on medium heat, until cranberries’ skin breaks. Remove from heat and pull thyme stems out. Can be served hot or cold. Use beside turkey, on turkey sandwiches, drizzled over vanilla ice cream, on top of brownies, and more.

Cranberry Cobbler

– 2 cups fresh or frozen cranberries
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cut in small pieces

Preheat oven to 375 degrees. In a medium-sized bowl, combine the cranberries, sugar, cornstarch, and vanilla extract. Mix well until the cranberries are coated. Transfer the cranberry mixture to a greased baking dish. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Mix well. Add the butter pieces and cut the butter into the dry ingredients until the mixture is crumbly. Sprinkle the crumb mixture evenly over the cranberry filling in the baking dish. Bake for about 40 minutes, or until the cranberry filling is bubbly and the topping is golden brown. Remove from the oven and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.