Thanksgiving dates back to 1621 when Pilgrims and Native Americans feasted together to celebrate the fall harvest and reflect upon their blessings. Celebrated every year since then, Thanksgiving eventually became a national holiday in 1863 when Abraham Lincoln issued his Thanksgiving Proclamation. Our modern-day Thanksgiving has changed over the years but the essence of giving thanks for our blessings and the commemoration of the Pilgrim’s landing in Plymouth, Massachusetts still remains.

Food has been, and still is, the centerpiece of our Thanksgiving holiday. Since the first Thanksgiving of 1621, cranberries have been on most American’s holiday menus. As one of only three fruits indigenous to North America, cranberries are steeped in this country’s heritage.

This Thanksgiving, feel good—and healthy too—­ about eating plenty of cranberry goodies. Not only do the tangy berries compliment most foods, they also deliver a variety of health benefits.

Cranberry Holiday Recipes
(Click here for tips on Cooking with Cranberries)

Classic Whole Berry Cranberry Sauce

1 12-ounce bag of fresh or frozen cranberries
1 cup sugar
1 cup water

Combine sugar and water in a medium saucepan; stir to dissolve sugar. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely at room temperature. Cover; store in the refrigerator.
Makes about 2 ¼ cups

Triple Berry Cranberry Sauce

1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed drained
1/4 cup dried sweetened dried cranberries
4 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice

Combine cranberry juice cocktail concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange juice, orange peel and allspice. Cool completely. Cover; store in refrigerator.
Makes about 2 ½ Cups

Cranberry Orange Relish
3 cups fresh cranberries
2 whole oranges, quartered
1 cup sugar

Grind fresh cranberries and oranges in a food processor. Pour into a bowl and add sugar (more if desired) to taste. Mix ingredients well. Cover; store in the refrigerator.
Makes about 2 ½ Cups

Cranberried Sweet Potatoes
4 medium-sized sweet potatoes
1 cup fresh or frozen cranberries
½ cup apple juice or cider
¾ cup packed brown sugar
3 Tbsp lemon juice
1/3 cup honey
1 Tbsp melted butter

Cut sweet potatoes in half and boil until tender. Cool in cold water, then peel off skins. Place sweet potatoes in a baking dish sprayed with nonstick oil. In a saucepan, combine cranberries, apple juice or cider and brown sugar. Cook 25 minutes. Mix in lemon juice and spoon cranberry sauce over sweet potatoes. Preheat oven to 325°F. Combine honey with melted butter and pour over cranberry sauce. Bake 20 minutes, serve hot from the oven.
Makes four servings.

Tips for Cooking with Cranberries

• A 12-ounce bag of cranberries equals three cups.
• Leftover cranberry sauce can be refrigerated for several days or it can be frozen in an air-tight container up to a year.
• Fresh cranberries will stay fresh and retain nutrients frozen for nine months to a year. Place bags of fresh berries directly into the freezer in their original bags.
• Boiling cranberries is essential to release natural pectin inside the cranberry for gelling. You must boil the berries long enough to ensure the release of appropriate pectin. (Cook for at least 10 minutes.)
• To add zing and texture to your bread or grain-based stuffing, add ½ to ¾ cup sweetened dried cranberries to your recipe.