Thanksgiving is one of the few times I had cranberries growing up and loved them. Connie and I have them more frequently now because they taste so good, but I always wondered why they were associated with Thanksgiving. And, there's a very logical answer.
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When European settlers showed up in North American, they were introduced to cranberries because they were everywhere in the region. They were one of the few native fruits available in New England and the indigenous peoples were using them for food, medicine, and even dye.
Back in the days before refrigeration, cranberries were a dream ingredient because they were super tart, packed with natural preservatives, and they lasted through the winter. That made them a natural fit for fall and winter meals.
Then the Thanksgiving “story” got romanticized in the 1800s. Most of what we think of as “traditional Thanksgiving food” was actually shaped in the 1800s as the holiday became formalized.
Writers and cookbook authors wanted the holiday to feel rooted in early American heritage, so they leaned on foods that seemed distinctly “American," and cranberries made the list because they grew here naturally.
Then Ocean Spray really sealed the deal in 1912 when they started producing their cranberry sauce. Once canned cranberry sauce showed up in the early 20th century, it became ridiculously easy to put cranberries on the table. And their marketing did the rest — recipes, ads, and displays around Thanksgiving kept pushing cranberries as a must-have.
So cranberries became this perfect storm of being a local crop, easy to store, it had national nostalgia and it had a lot of good marketing behind it.
But keep in mind that cranberries have more value than just adorning our Thanksgiving tables.
Cranberries are great as a urinary tract support. This is the big one people know. Cranberries contain a nutrient that make it harder for certain bacteria (especially E. coli) to stick to the lining of the urinary tract. And, although they’re not a cure, they can reduce the risk of recurrent infections for some.
They're also rich in antioxidants and can help improve HDL (“good”) cholesterol, reduce LDL ("bad") cholesterol, and support healthy blood pressure.
They're a great food that improves our gut health by feeding beneficial gut bacteria. They’re kind of like a prebiotic food.
So, these little berries pack a lot of nutritional punch along with their bold sharp taste and we think they warrant more than a once a year visit.
Just in time for Thanksgiving, our recipe this week is a Cranberry Orange Pudding. Sweetened with dates and blended into a base of sweet potato (or squash) this is a real knock out. It makes a great side dish at Thanksgiving and a wonderful, unique side dish or dessert throughout the year.
To your Amazing Health,
Connie and Bill
Cranberry Orange Pudding
- 16 medium dates
- 4 cups cooked sweet potato or squash
- ½ teaspoon cinnamon
- 2 navel oranges, peeled, cut in half lengthwise and pulled into sections
- 1 thin slice of the orange peel, small dice
- 2 cups fresh cranberries
- 1 medium apple, large dice
- 1/3 cup walnuts (optional)
Add dates to food processor and process until they just start to form a ball. Don’t let them ball up or they don’t blend in well with the other ingredients.
Add sweet potato and cinnamon and blend well.
Add one orange and orange peel and process until smooth.
Add the second orange, cranberries, and apple, and pulse to get the texture you like, chunky or smooth. We like chunky.
Add walnuts if using them and pulse to fold them in, or garnish each serving with them.
Serve and enjoy