The image is quintessential Thanksgiving: a glistening bowl of cranberry sauce, its tartness a counterpoint to the rich turkey and savory stuffing. But did the Pilgrims and Wampanoag share this bright, festive condiment at that famous 1621 harvest feast? The answer, steeped in history and a touch of speculation, is more nuanced than you might think. Let’s delve into the historical records, culinary possibilities, and cultural context to uncover the truth behind the cranberry sauce question.
Exploring the Historical Record of the First Thanksgiving
When trying to determine what was on the menu at the first Thanksgiving, it’s important to first understand what we know about the event itself. The primary sources are limited to two first-hand accounts from colonists who were present. These accounts don’t offer an exhaustive list of every dish served, but they give us valuable clues.
The most detailed account comes from Edward Winslow, a Pilgrim leader, in a letter he wrote to a friend in England, which was later published as part of “Mourt’s Relation: A Journal of the Pilgrims at Plymouth”. This document speaks of a successful harvest and the subsequent celebration.
Winslow notes that Governor William Bradford sent four men “fowling” in preparation for the feast. They brought back enough fowl to feed the company for a week. The letter also mentions that the Wampanoag sachem Massasoit arrived with ninety men, who also contributed to the food supply by providing deer.
William Bradford himself, in his own writings, also refers to the “first harvest” and the “rejoicing” that followed. However, neither Winslow nor Bradford specifies every item on the table.
What We Know They Ate (and Probably Ate)
Based on these accounts and our understanding of the resources available in Plymouth in 1621, we can deduce that the first Thanksgiving meal likely included:
- Fowl: This probably included wild turkey, geese, ducks, and perhaps other birds native to the area. Winslow’s letter specifically mentions the “fowling” expedition, suggesting that fowl played a significant role.
- Deer: The Wampanoag contributed deer to the feast, a substantial contribution given the number of people attending.
- Corn: As a staple crop, corn would have been present in various forms, possibly as cornmeal or hominy.
- Other Local Produce: Squash, beans, pumpkins, and other vegetables grown in the colonists’ gardens were likely part of the meal.
The Missing Mentions: Cranberries and Sugar
The crucial detail here is the absence of any mention of cranberries or sugar in the historical accounts. While wild cranberries grew abundantly in the area, turning them into a sauce, or any kind of sweetened dish, would have been difficult. Sugar was a scarce and expensive commodity at the time.
It’s important to remember that sugar wasn’t readily available to the Pilgrims in 1621. While they may have had some sugar brought from Europe, it would have been a precious and limited resource, likely reserved for medicinal purposes or special occasions, not for everyday cooking.
Cranberries in 17th-Century New England: A Culinary Puzzle
While it’s unlikely the Pilgrims made cranberry sauce like we know it today, cranberries were definitely part of their world. Native Americans used cranberries for food, medicine, and even dye. The colonists would have been aware of these uses.
The lack of sugar doesn’t necessarily mean that cranberries weren’t consumed in any form. It’s possible they were eaten raw, cooked into a simple stew or relish without added sugar, or used to flavor other dishes.
Native American Uses of Cranberries
The Wampanoag, who were present at the first Thanksgiving, had a long history of using cranberries. They called them “sassamanash” and used them in various ways:
- Food: Cranberries were eaten fresh, dried for preservation, or used as an ingredient in pemmican (a mixture of dried meat, fat, and berries).
- Medicine: Cranberries were used to treat wounds and other ailments.
- Dye: Cranberry juice was used as a natural dye for clothing and other materials.
It’s conceivable that the Wampanoag shared their knowledge of cranberries with the colonists, and that cranberries were incorporated into the meal in some unsweetened or minimally sweetened form.
The Challenge of Sweetening Cranberries in 1621
The main obstacle to making cranberry sauce in the modern sense was the lack of readily available sweeteners. While sugar was scarce, other potential sweeteners existed, but they were not necessarily suitable for creating a palatable sauce:
- Honey: Wild honey might have been available, but it would have been difficult to harvest in large quantities.
- Maple Syrup: While maple trees were abundant, the process of tapping them and boiling down the sap to make syrup was labor-intensive and likely not a priority during the busy harvest season.
Without a sufficient and easily accessible sweetener, the cranberries would have been far too tart for most palates. The Pilgrims, used to the more savory flavors of European cuisine, might not have even considered the need to heavily sweeten them.
Culinary Speculation: What Cranberries Might Have Been Used For
Given the historical context, we can speculate on how cranberries might have been used at the first Thanksgiving, even if not as a traditional sauce:
- As a flavoring for meat: The tartness of cranberries could have been used to balance the richness of the fowl and deer. They might have been added to a stew or used as a marinade.
- Mixed with other fruits or vegetables: Cranberries could have been combined with other available fruits or vegetables to create a simple relish or side dish.
- Eaten raw in small quantities: While unlikely to be a major part of the meal, a few raw cranberries might have been eaten for their medicinal properties or as a novelty.
It’s important to remember that the first Thanksgiving was a pragmatic affair, focused on celebrating a successful harvest and fostering goodwill between the colonists and the Wampanoag. The emphasis would have been on using available resources and creating a satisfying meal, not on elaborate culinary creations.
The Evolution of Cranberry Sauce: From Wild Berry to Thanksgiving Staple
While unlikely to have been on the menu at the first Thanksgiving, cranberry sauce eventually became a Thanksgiving staple. Its journey from a wild berry to a ubiquitous holiday condiment is a story of changing tastes, technological advancements, and clever marketing.
The Rise of Sugar and Cranberry Cultivation
The increased availability of sugar in the 18th and 19th centuries played a crucial role in the popularization of cranberry sauce. As sugar became more affordable, it became easier to sweeten cranberries and create a more palatable sauce.
The development of cranberry cultivation in the 19th century also contributed to the rise of cranberry sauce. Farmers in Massachusetts and other states began to cultivate cranberries on a large scale, making them more readily available and affordable.
The Impact of Canning and Marketing
The invention of canning in the 19th century allowed cranberry sauce to be preserved and shipped over long distances, making it accessible to a wider audience. Companies like Ocean Spray, founded in the 20th century, played a significant role in popularizing cranberry sauce through aggressive marketing campaigns.
These factors combined to transform cranberry sauce from a regional delicacy to a national Thanksgiving tradition.
Modern Cranberry Sauce: A Culinary Icon
Today, cranberry sauce is a must-have on many Thanksgiving tables. It comes in various forms, from the classic jellied version to homemade sauces with added fruits, spices, and even liquor.
While the original cranberry sauce may not have been present at the first Thanksgiving, its modern counterpart has become an integral part of the holiday tradition.
Conclusion: The Truth About Cranberry Sauce and the First Thanksgiving
So, did they eat cranberry sauce on the first Thanksgiving? The most accurate answer, based on historical evidence, is probably not in the way we understand it today. While cranberries were likely present and possibly used in some culinary form, the absence of readily available sugar would have prevented the creation of the sweet, jellied sauce we now associate with the holiday.
The first Thanksgiving was a celebration of survival and shared bounty, a testament to the cooperation between the Pilgrims and the Wampanoag. While the menu may not have included every modern Thanksgiving dish, it was undoubtedly a feast to remember, reflecting the resources and culinary knowledge of the time. The story of cranberry sauce is a reminder that traditions evolve, and that the dishes we cherish today may have very different origins than we imagine. The spirit of gratitude and togetherness, however, remains constant.
FAQ 1: Did the Pilgrims and Wampanoag share cranberry sauce at the first Thanksgiving feast in 1621?
The historical evidence overwhelmingly suggests that cranberry sauce, as we know it today, was not present at the first Thanksgiving feast in 1621. While cranberries were native to the region and known to both the Pilgrims and the Wampanoag, the necessary ingredients and equipment to create a sweetened, cooked sauce were lacking. Sugar was a scarce and expensive commodity at the time, and the Pilgrims had not yet established successful sugar production in the New World.
Furthermore, the Pilgrims’ culinary practices were far more basic than the complex preparations we associate with modern Thanksgiving. Their primary focus was survival, and food preparation emphasized simple, readily available resources. Therefore, while cranberries might have been consumed in some form, it is highly unlikely that they were transformed into the sweetened, saucy condiment we consider a Thanksgiving staple today.
FAQ 2: What ingredients would have been needed to make cranberry sauce in 1621, and did the Pilgrims have them?
To make cranberry sauce in the traditional sense, several key ingredients are required, most notably cranberries and a sweetener like sugar or honey. While cranberries were readily available in the New England area, sugar was a rare and expensive import for the Pilgrims. Honey, though potentially accessible, would have required significant effort to harvest and process, making it an impractical choice for large-scale sauce preparation.
Beyond the primary ingredients, cooking equipment would have been necessary to simmer the cranberries and sweetener together. The Pilgrims certainly had pots and cooking utensils, but the focus of their cooking would have been on more basic preparations like roasting or boiling meat and vegetables. The time and resources required to create a sweetened cranberry sauce would likely have been prioritized elsewhere given the harsh conditions they faced.
FAQ 3: What foods are historically documented as being served at the first Thanksgiving?
Primary sources, particularly the writings of Edward Winslow, provide some insight into the foods served at the first Thanksgiving. These accounts mention wildfowl, which likely included ducks, geese, and turkeys, as well as venison provided by the Wampanoag. Other potential food sources would have included fish, shellfish, and locally grown vegetables.
The limited accounts focus primarily on the abundance of food and the contributions from both the Pilgrims and the Wampanoag. While specific dishes are not detailed, it’s safe to assume that the meal consisted largely of foods readily available in the region and prepared using simple cooking methods. The focus was on providing sustenance rather than elaborate culinary creations.
FAQ 4: What is the origin of cranberry sauce as a Thanksgiving tradition?
Cranberry sauce gained popularity in America throughout the 18th and 19th centuries, becoming more accessible as sugar became more affordable and readily available. The mass production of canned cranberry sauce in the early 20th century solidified its place as a common Thanksgiving side dish.
The association of cranberry sauce with Thanksgiving is largely a result of its seasonality and the increasing popularity of the holiday itself. As Thanksgiving evolved into a national celebration, cranberry sauce, with its bright color and tart flavor, became a festive and recognizable part of the meal. Marketing efforts by cranberry producers further cemented its status as a Thanksgiving staple.
FAQ 5: Did the Wampanoag people traditionally eat cranberries, and if so, how did they prepare them?
Yes, the Wampanoag people were familiar with cranberries and utilized them in various ways. They incorporated cranberries into their diet, often using them for medicinal purposes, as a dye, and as a food source. They likely ate them fresh, dried, or incorporated into other dishes.
The Wampanoag did not typically prepare cranberries in the same way we make cranberry sauce today. Without access to refined sugar, they would have used other methods to sweeten or flavor the berries. They might have mixed them with other fruits or berries, used them to thicken stews, or dried them for later consumption. Their preparation methods would have focused on practicality and resourcefulness, reflecting their close connection to the natural environment.
FAQ 6: What are some other Thanksgiving food myths that are commonly believed?
Besides the cranberry sauce myth, several other commonly held beliefs about the first Thanksgiving are inaccurate. One such myth is that pumpkin pie was present at the meal. Pumpkins were certainly available, but the Pilgrims lacked the necessary ingredients and baking facilities to create a traditional pumpkin pie.
Another popular myth is that the first Thanksgiving was a peaceful and harmonious event between the Pilgrims and the Wampanoag. While the event did represent a period of cooperation, tensions and conflicts between the two groups would later escalate significantly. Over time, the Thanksgiving narrative has been simplified and romanticized, often overlooking the complexities and injustices faced by the Native American population.
FAQ 7: Where can I find reliable information about the history of Thanksgiving?
Reliable information about the history of Thanksgiving can be found in academic journals, historical society archives, and reputable museum websites. Primary source documents, such as the writings of Pilgrims like William Bradford and Edward Winslow, provide firsthand accounts of the period.
Books written by historians specializing in early American history and Native American history are also valuable resources. It’s important to critically evaluate the sources of information and be aware of potential biases or oversimplifications. Consulting multiple sources and comparing different perspectives will provide a more comprehensive and accurate understanding of the history of Thanksgiving.