THANKSGIVING RECIPE: Three Sisters Stew/Cranberry Jam 🌽🫛

It’s Thanksgiving 🦃! This week we made the Three Sisters Stew/Cranberry Jam. We began by discussing the three sister crops and how they benefited one another. I also explained how the crops recycle the nitrogen in the soil to allow for continued growth. I had the students dice the onions and mince the garlic for the stew and then we began by sautéing the onions so that when we added the garlic it wouldn’t burn. As we were cooking, I reminded them of the aromatic scents we had previously discussed. The students enjoyed cooking with the different seasonings and describing the various aromas.

I also made cranberry jam and the kids were excited to help from start to finish. We added cinnamon for a little twist and cooked the cranberries in cinnamon-flavored apple cider. We discussed how cranberries are harvested and other ways to cook with cranberries. I also touched on the nutritional benefits of cranberries. Thanksgiving was truly in the air with this recipe and the students had some to take home for the holiday 🤗. The students couldn’t get enough, and I was happy to share any extra.

I enjoyed working with this recipe because it encompasses food history with the cooking. The students were so excited to make their jam to bring home. I look forward to working with cranberries again and incorporating more food history into the classes.

Happy Thanksgiving 🍂