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Thanksgiving in the USA 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, the American Thanksgiving feast eventually became a national holiday in 1863 when Abraham Lincoln issued his Thanksgiving Proclamation.

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 the 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.

Try These Cranberry Holiday Recipes:

Classic Whole Berry Cranberry Sauce

Triple Berry Cranberry Sauce

Cranberry Orange Relish

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.

The Cranberry Institute

also see in Thanksgiving -> Thanksgiving Recipes