I wanted to to find a cranberry recipe for Thanksgiving that was slight twist on the traditional cranberry sauce. I found this recipe for Cranberry Conserve from the book Conservation Recipes (1917) by the Mobilized Women of Berkeley.

During World War I, food rationing in the United States was largely voluntary, spearheaded by the U.S. Food Administration under Herbert Hoover. Americans were encouraged to conserve food to support troops and allies overseas. Campaigns promoted "Meatless Mondays" and "Wheatless Wednesdays," urging citizens to reduce consumption of staples like meat, wheat, sugar, and fats. The government emphasized personal responsibility through slogans like "Food Will Win the War" and encouraged growing "victory gardens" to supplement household food supplies. While rationing wasn't mandatory, the widespread participation showcased a spirit of patriotism and unity on the home front.

The "Mobilized Women of Berkeley" formed during the war to coordinate the efforts of local women in supporting the war. They organized food drives, produced clothing and supplies for soldiers, and ran community initiatives like war bond campaigns and conservation education. This group became a powerful example of grassroots activism, demonstrating how women could unify to address the needs of both the war effort and their local community.

Conservation Recipes, 1917

World War I Cranberry Conserve

Ingredients:

- 4 Cups Cranberries
- 1 Cup of Walnuts
- 1 1/2 Cups Water
- 3 Cups Sugar or Brown Sugar
- 2 1/4 Cups of Raisins

- The Juice of 1 Orange

Instructions:

1. Rinse the cranberries and place in a saucepan on medium heat with the water until the cranberries burst (about 5 minutes.

2. Add the walnuts, sugar, raisins, and orange juice.

1. Rinse the cranberries and place in a large pan on medium heat with the water until the cranberries burst (about 5 minutes). You may want to cover your pot loosely to prevent splashes. 

2. If you picked your own cranberries, now is the time to carefully strain out any leaves, and twigs that might be present. If your cranberries are pre-cleaned move on to step 3.

3. Reduce the heat to a simmer. Add the walnuts, sugar, raisins, and orange juice. Stir occasionally. 

4. Cook for 25 minutes, uncovered or until thick.

5. Pour into sterilized canning jars. 

Conservation Recipes, 1917

You might think that 3 cups of sugar is decadent for a conservation recipe but this recipe makes about 64 ounces of conserve.  Jellies, jams, and conserves stretched far and were used to help make substitute breads and meats more palatable. 

The only change I made to this recipe was adding the rasped orange rind. I didn't want it to go to waste. After Thanksgiving I'm planning on using the leftovers to make Cranberry Cream Cheese and Cranberry horseradish sauce.