Whatever the regional differences, one thing is constant all over the nation—the cranberry. The red berry is jellied and cut in quivering slices, stewed and served with whole berries, squeezed and poured into glasses as a cocktail; nationwide it is spiked with spirits, baked in bread, chopped into a relish, embalmed in gelatin or cubed in a salad.

— Horace Sutton,
“The Cranberry Connection” in Saturday Review