Crazy For Cranberries
You can have your pumpkin.No, really, take it.
But leave me the cranberries. And I mean real cranberries, not the ‘sauce’ that slowly slides out of the can and smacks the plate with a splop, furiously jiggling back and forth yet refusing to part with its can shape.
I love everything about cranberries – their deep crimson color, their near perfect round shape, their satisfying tartness, and the spunky way they pop to let you know they’re ready when you cook them. And the best part of all? Chicago is auspiciously located next to the largest cranberry producer in the country, Wisconsin. Better still, the largest organic cranberry grower in the U.S., Sandhill Cranberry, Inc., is also in Wisconsin. With a 20-hour workday, Sandhill harvests one million pounds of cranberries in just six weeks, according to Dan Wandler of Sandhill Cranberry.
You can find Sandhill Organic Cranberries at Chicago area Whole Foods and Trader Joe’s locations. If you love cranberries and would trade them for a pumpkin on any given day, stock up – they freeze well without compromising their flavor and texture.
And if you run out of ideas for using your cranberries, here are a few of my favorite recipes:
- Cranberry Cake with Toasted Almonds
- Spiced Cranberry Sangria
- Fresh Cranberry Sauce
- Jalapeno Cranberry Sauce
- Cranberry Walnut Tart
- Stilton Tart with Cranberry Chutney
- Roasted Brussels Sprouts with Cranberry Brown Butter
- Cranberry Scones
- Cranberry Cheesecake
 Cranberry Cake with Toasted Almonds |
 Cranberry Walnut Tart |
By: Bobbi Marstellar
Themocracy
Yum. Looks awesome.