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Cranberry sauce, either jellied or crushed whole berry variation, is a favored garnish of Thanksgiving feasts and holiday dinners dating back centuries.

Early Native Americans referred to these tart, red berries as “imbi,” meaning “bitter berry,” while valuing them for their merits as a food garnish to balance strong-tasting game meat. They are a good source of vitamin C and favored for their healthy diuretic properties, as well as the bonus benefit of yesteryear that the red skin and juice can be used as a red dye.

The pilgrims found adding sugar to the crushed berries provided an even greater range of possibilities for baking, cooking and consuming.

The heavily wooded farm at the end of our family farm road in San Pierre is the address of

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