A food item that often comes in a can (and adheres to its shape depending on how its mixed), it is kind of a staple for the Thanksgiving season dinners. Chances are you’ve seen this dish at the Thanksgiving dinner table more than once if you and your family have a tradition for dining together for this seasonal meal.
You may be surprised to know Americans eat more than 400 million pounds of cranberries annually. Around 20 percent of that total amount is eaten during Thanksgiving. This is a testament to the berry’s status as a fall-time side dish and its popularity as a choice for family spreads everywhere.
The earliest instances of cranberries being stewed in water and sugar go all the way back to the 1630’s. But it wasn’t until the 1800’s when Americans began to farm cranberries for easier access to these tiny round and red fruits. Cranberries became such a big part of American culture that in the American Civil War, General Ulysses S. Grant ordered that the soldiers fighting the war were to be served cranberries for their Thanksgiving meals.
Depending on how it is prepared, the mixture can be quite runny and loose or compacted and gelatin-like. While it may have originated from the Land of the Free, Europe has also integrated the sauce into their roster of dishes. This, however, means there is a slight variation in the mixture due to cultural influences. In Europe, the dish may have a tinge of sour to it, making it taste a bit different to its sweetened American counterpart.
There’s nothing more traditional than a delicious turkey roasted to a perfect golden brown. But you can’t have turkey without the delicious taste of this deep red sauce that’s a welcome sight to any autumn dining event that you can always be thankful for.