The varieties of tastes, and capacity for creativity, of humans never ceases to amaze me. That’s one reason I became a folklorist. And, since it’s almost Thanksgiving, let’s take cranberry sauce as an example.

Cranberry sauce, in one or more of its many iterations, is de rigeur at most Thanksgiving tables. (But, even it’s absence would say something about the Thanksgiving meal group’s preferences.) As a native North American fruit whose side dish pedigree goes back, or so “folklore” has it, to the imaginary First Thanksgiving, it is fitting.

But what variety of cranberry sauce graces the table? For millions, apparently, it is the fast and convenient comfort of canned cranberry sauce, which was invented by a lawyer in 1912. A reported 4 million pounds of cranberries sacrifice their existence to the canned cranberry industry each year.

Fresh cranberries also have their devotees, though only a shockingly low five percentage of cranberries are sold fresh, and not all those make their way into sauce. (What this says about America is not the topic here, but does give one pause.)

Okay, I am a member of Team Fresh. And, as my Thanksgiving gift to you all, here (see below) is the recipe I use. It’s great on “day of” but also sublime mixed with mayo on turkey sandwiches, or mixed into yoghurt or oatmeal. Good with other meat meals too. As it is usually still hanging on til the rest of the holiday season, I personally find a lot of uses for it.

Have a safe and happy Thanksgiving, all, despite what is going on around the world. May your table include your own traditional cranberry confection along with great memories.

Thanksgiving Fresh Cranberry and Ginger Sauce

1 pound (or slightly more) fresh cranberries

2 cups sugar

1 cup orange juice

1/2 cup water (or more orange juice if you like)

Zest from one orange

1-2 TBS fresh ginger (how much do you like ginger?)

Wash and pick over cranberries and discard any squish nasty ones. Put in a saucepan and brings to a boil. Cook until cranberries “pop” and their shape starts to deconstruct. (The original recipe said ten minutes, but I usually cook it more like 15-20.) It will look runny but sets up when cooled. Enjoy!