The Ruby-Red Elixir: A Homemade North American Tradition, Served in Glass Hand-Decorated with Crystal

Published: American TurkNetwork Magazine, Washington DC, January 2026 , "CULINARY CHRONICLES"

The American cranberry, known in Turkish as “turna yemisi “or “ayı üzümü,” in Latin as “Vaccinium macrocarpon,” is often confused with “kızılcık” in Latin “Cornus mas L.” and “gilaburu,” also known in Türkiye as “European cranberry,” in Latin “Viburnum opulus.” These fruits are entirely different. Their sugar and pectin ratios are different, which means that cooking techniques and durations need to be adjusted to maintain their nutrients and flavors.

The recipe is nothing; the method and presentation are everything!

We’re familiar with cranberry juice from the store- bought drink in a bottle or carton, but making cranberry juice at home with spices and serving it ceremonially is an artisanal and enjoyable process. Preparing it yourself reflects the symbolism of hospitality, blessing, good fortune, and strong community bonds.

The important thing is to consume the right amount of food that we love, to cook food based on the geography where we live, and to use our cooking techniques correctly.

The study called “Anthocyanins More Than Nature’s Colours” highlights the health benefits of anthocyanins, which give foods their red color. Cranberries are naturally rich in anthocyanins. Indigenous Americans, early American Settlers, Europeans, Chinese, Anatolians, and Mediterraneans incorporated anthocyanin into their diets centuries ago.

According to a 2022 article published by Joi Vogin, MS, LDN, Family and Consumer Science Educator at the University of Maryland Extension, Native Americans used cranberries as a remedy for fever, urinary tract infections, and liver support. They also prepared nutritious meals during winter by mixing dried cranberries with meat to provide energy. This tradition continues today with cranberry sauces, juice, and cranberry trail mixes in hiking packages.

Old American recipes using fresh cranberries share similarities with marmalades and sherbets made in Türkiye (Anatolia, Mediterranean, Aegean coast, and Black Sea region), though there are slight variations in processing and cooking times.

Cranberry was used by Native Americans, and its modern name was given by European settlers. They observed nature and noticed that the berry’s flowers resemble a crane’s head and that the berries were eaten by cranes in the bogs. To describe the berry, they called it “crane berry”. Other common names for cranberry are bearberry, bounce berry, and trailing swamp cranberry.

The value of cranberries is so well-recognized that they have been designated the state beverage of Massachusetts. In New Jersey, cranberries are acknowledged and preserved as part of the American culinary cultural heritage. Additionally, New Jersey is the third-largest cranberry-producing state in the US. The production of the first cranberry sauce by Elizabeth Lee in 1917. (NJLeg.Gov.) She sold her canned sauce under the name "Bog Sweet.” Later, she joined forces with Marcus Urann of Massachusetts, and together they founded Ocean Spray. She is a part of this culinary legacy. Each autumn, there is a Cranberry Festival in Chatsworth, New Jersey.(NY Pinelands Commission)

One of the pivotal roles of food is shaping our health. If you’re considering adding a new item to your diet or starting to consume a product regularly, I strongly recommend consulting your health professional first. When I applied Türkiye’s sherbet technique to the American cranberry heritage, I ended up with a recipe that bridges cultures and suits our region, which is a strong side of American cuisine. This feature is very similar to the catalytic role of Turkish Cuisine, which always acts as a bridge between traditions.

The instruction to “use only berries that bounce” is a specific quality test used for cranberries. The bouncing ability indicates that the berries are fresh, firm, and ripe, which means they have internal air pockets that cause them to float and bounce. This property allows them to be harvested by flooding the bog with water. The bouncing ability determines which berries will be sold as bagged berries and which berries will be turned into juice. According to the Maryland Agricultural Education Foundation’s article on cranberries, the Native Americans mixed together dried strips of meat or fish, some fat, and cranberries that had been pounded into a paste. This mixture was shaped into a cake that was dried in the sun. It was called pemmican and could be considered one of the first “energy bars.”

Special thanks to the boutique businesses, Shicka by Sevda for the handmade linen cocktail napkin used as a coaster, and Crystal & Thread Art by Kate for the handmade crystal-decorated glass I used in the photos. Their handmade pieces add a beautiful touch to the homemade cranberry juice.

Cranberry Elixir

All rights reserved by Deniz Orhun

Cranberry Elixir

A deep ruby-red cranberry juice shines in a crystal-decorated glass, resting on a handmade linen cocktail napkin, waiting to share a cozy kitchen moment with you.

Yield: 5 Servings

Ingredients:

1 L of water

12 oz. washed and cleaned fresh cranberries

120 g of sugar (¾ 200 ml-glass, or 4 oz.)

1 cinnamon stick

2 cloves

Directions:

Place the cranberries in a pot. Add the cinnamon stick and cloves

Bring to a boil, then simmer for 8-9 minutes until the cranberries turn a color and soften.

Add sugar and ensure that the sugar dissolves well. Stir. Simmer two more minutes.

Turn off the heat and let the mixture cool. Strain it, gently pressing the cranberries to extract juice. Remove the cinnamon stick and cloves. Let it sit in the fridge.

Serve chilled, either before or after a meal. I enjoy eating the strained remaining pulp or using it in my meat dishes to add a tangy taste and tenderize the meat.

Bon appetit!