Cranberries are native to North America and were used by indigenous peoples long before the Pilgrims arrived. They were mashed with deer meat for pemmican because their natural benzoic acid helps slow spoilage. For a slightly untraditional cranberry sauce, the dried berries, citrus flavor, and port beautifully complement a juicy turkey. Serve with wild rice pilaf or mashed potatoes.
Cooks' Note
Suggested Beverage: The crispness and acidity of a Sauvignon Blanc or a lighter Pinot Noir matches the acidity of the cranberries.
