As we approach Thanksgiving and I sit here writing from New England, not far from the site of the first Thanksgiving, I am reminded that another Thanksgiving tradition started here in Massachusetts colony - the Cranberry.

It was in 1816 that Revolutionary War veteran Henry Hall planted the first commercial cranberry beds in Dennis, Massachusetts.

It wouldn’t be a New England Thanksgiving without the cranberry sauce. Some prefer to make a fresh cranberry relish, others don’t mind the canned variety of cranberry sauce or jelly. Family tradition often determines what kind of cranberry sauce you prefer with your feast. I personally like the canned cranberry jelly with the telltale ring imprints molded into it from the can (look, cranberry sauce just like mom used to open).

But cranberries should be more than just a side dish that is overlooked at Thanksgiving. You can make cranberry muffins, cranberry bread, desserts, juice and even string them with popcorn to decorate your Christmas tree.

The cranberry is a healthful fruit that is high in anti-oxidants. Cranberries also contain proanthocyanidins (PACs) that can prevent the adhesion of certain of bacteria, including E. coli, associated with urinary tract infections.

The cranberry comes to the consumer in many forms, sauces and jellies, juice, as well as fresh and dried fruit.

Of course the best way to eat cranberry sauce is on top of turkey and stuffing in a post-feast leftover sandwich.

Check out some other cranberry sources:

The Cranberry Insitute

Ocean Spray Cranberry recipes

National Insitutes of Health - Cranberry