There are a number of outstanding Superfoods available during the winter months in Wisconsin. But none is less appreciated (and more local) than the cranberry.
Although most people reserve the use of cranberries for the Thanksgiving table, they’re actually one of my favorite winter fruits. In part, it’s because I can only find them fresh for a few months out of the year. I mean, sure, an apple is fine – especially if you’ve got a gooey bowl of caramel nearby for dipping – but I can get that any day. Cranberries, they’re special.
As one of only three commercially cultivated fruits native to North America, the cranberry has a long history in Wisconsin. In addition to using cranberries as a food preservative and fabric dye, many Native American tribes believed cranberries were healing agents that could calm the nerves and draw poison from arrow wounds. By the 1800’s settlers in Berlin, Wisconsin capitalized on the fruits versatility by planting the first commercial cranberry marshes. Today, Wisconsin alone produces over 60% of the nation’s cranberry crop, with a large emphasis on sustainable growing practices.
According to Tom Lochner, Executive Director of the Wisconsin State Cranberry Grower’s Association, cranberry growers began implementing sustainable growing practices before “sustainability” was a widely accepted concept. “Management decisions made today will have impacts down the road two, three, even five years,” he commented, “Growers are invested in managing their crops for the future and are very aggressive in the adoption of new technologies.”
When I asked him what the primary motivation for the emphasis on sustainability was, he told me that much of the motivation for these practices come from the farmers themselves. “It makes economic sense and there are environmental advantages too,” he said. “The farmers like to hunt & fish. They enjoy wildlife. They consider themselves to be fortunate to live in that environment, so caring for it only makes sense.”
Cranberries add tangy flavor to everything from beverages and barbecues to stuffing and sauces. They make every day relishes mouth-watering. And, of course, they add a touch of the extraordinary to desserts. Despite its small size, each little cranberry is a nutritional powerhouse — packed with powerful antioxidants and phytochemicals. And cranberries store well, even when out of season. Did you know that a bag of fresh cranberries can be popped right into the freezer for storage? It’s true, and even better, it will keep that way for up to two years.
Here are two of my favorite cranberry recipes, which can be made with either fresh or frozen fruit:
Wisconsin Cranberry Orange Salsa
Spiced Cranberry Oatmeal with Cocoa Nibs
Do you have a favorite way to enjoy these delicious winter berries?
