Berry berry thankful

Written by Robin Glowa
Monday, 22 November 2010 22:30

“ This is the finest measure of Thanksgiving —

a thankfulness that springs from love.”

— William C. Sheath

I knew that in 1863, President Abraham Lincoln had declared that a day of national Thanksgiving would take place every November.

What I did not know, until quite recently, was that Sarah Josepha Hale, a magazine editor, had steadfastly campaigned for a recognized day of Thanksgiving in the early 1800's.

Sarah Hale wrote dozens of articles in support of her quest and spent over 40 years heading up a letter writing campaign to both governors and presidents imploring them to issue a proclamation of nationwide thanksgiving.

Sarah Hale's efforts established her as one of the driving forces behind the establishment of one of our most beloved holidays. Thanksgiving is a magnificent reminder to appreciate so many things, and I am thankful for Sarah Hale and President Lincoln, and for all the people who strive and sacrifice to provide us with all the advantages of a delicious life.

Cranberries are a particularly delicious component of the Thanksgiving Day feast. The bright, vivacious flavor of these ruby red jewels works wonderfully in so many different dishes, both sweet and savory, including sauces, chutneys, salsas, salads, stews, cakes, cookies, pies, and beverages.

Rich in vitamin C, fresh cranberries have no cholesterol, have a very low sodium and fat content and provide substantial levels of dietary fiber. Cranberries contain bacteria blocking compounds that may help prevent urinary tract infections and ulcers. They can also be very effective in whisking away gum disease causing oral bacteria.

Cranberries are in season now, so buy several bags and freeze them for up to a year. Make sure they are bright, shiny red beauties with no brown spots. Try making homemade cranberry sauce as an alternative to the old familiar canned variety. You'll be wowed by the amazing, intense flavor and the simplicity of the recipe.

I am thankful for all of you who read this column and wish you a very happy holiday.

Conscious Cook Cranberry Sauce

Serve with Roast Turkey,

Chicken or Pork

3 cups fresh cranberries

1 1/2 cups apple cider

1/4 cup freshly squeezed orange juice

1 1/2 tablespoons grated orange zest

1/2 cup pure maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

In a saucepan, combine all ingredients. Cook over low heat until all the cranberries have burst and the sauce has thickened, approximately 15-20 minutes. Let cool, then refrigerate until ready to serve. This sauce can be made a week ahead.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net, call 203-393-1037, or confessionsofaconsciouscook.blogspot.com.