When it comes to Thanksgiving, the turkey may take center stage, but the supporting side dishes make the show, and one of the most iconic is cranberries.
When it comes to Thanksgiving, the turkey may take center stage, but it’s the supporting side dishes that really make the show, and one of the most iconic is cranberries.
"When the cranberries are in blossom in late June, early July, in the early years, when the Native Americans were kind of roaming the area where the wild cranberries were growing, so were the sandhill cranes feasting in those same areas. And they said that the head and neck of the sandhill crane resembled the cranberry blossom, and they named them crane-berries. And then we have the mystery of the lost e! And it was shortened to cranberry," she said.
Today Wisconsin is actually the leading producer of cranberries in the U.S. — well ahead of states like Massachusetts and New Jersey that tend to be more famous for the fruit. According to the U.S. Cranberry Marketing Committee, U.S. growers are projected to produce more than 8.3 million barrels this year.
One of the coolest facts about cranberries is how they rise to the surface in the water. If you take a bite out of one — you can actually see four air pockets on the inside. Cranberries in their natural state have one of the lowest levels of sugar of all the fruits — about four grams per cup. But the jellied stuff in the can? About 21 grams per half-inch slice.
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