Wisconsin Cranberries… not just for Thanksgiving anymore
By Star Journal Staff
No longer satisfied with being the colorful side dish next to the turkey, stuffing and mashed potatoes, the Wisconsin state fruit can be enjoyed throughout the calendar year. In addition to being loaded with antioxidants and valuable nutrients, cranberries are multi-talented, performing well in salads, main courses, juices, snacks and desserts.
Add some color to your October. Try the little red super food in some of these recipes provided by the Wisconsin State Cranberry Growers Association.
Spiced Cranberry Punch
2 qts cranberry juice cocktail
1 tsp grated orange rind
2 cups orange juice
1/2 cup sugar
1 tsp ground cloves
28 oz ginger ale, Chilled (just under 1 liter)
Simmer cranberry juice cocktail, grated orange, orange juice, sugar and ground cloves for five minutes. Remove from heat and chill overnight.
Just before serving, add ginger ale.
1/2 head red cabbage, shredded
1/2 red onion, sliced thin
6 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp red wine
2 Tbsp sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground mustard
1 (6 oz) pkg Sweetened, dried cranberries
Mix cabbage and onion in large mixing bowl. Combine all other ingredients and mix thoroughly. Pour over cabbage mixture, add the dried cranberries and mix thoroughly. Marinate in refrigerator for at least one hour.
Wisconsin Cranberry Baked Chicken
4 (approx 1-1/2 lbs) Boneless, skinless chicken breast halves
3/4 cup fresh or frozen cranberries
1/4 cup sugar
1 small chopped onion
1/2 tsp grated orange peel
1/2 cup orange juice
1/8 tsp ground cinnamon
1/8 tsp ground ginger
Combine all ingredients except chicken in a saucepan and bring to a boil. Put chicken in an ovenproof dish and pour sauce on top. Bake at 375 degrees uncovered for one hour or more, until juices run clear.
Oatmeal Cranberry Breakfast Bake
3 cups Old-fashioned oats
1 cup sweetened, dried cranberries
3/4 packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
4 Egg whites lightly beaten
3 cups fat-free milk
1/4 cup canola oil
1 tablespoon vanilla extract
In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened.
Place the batter in a 9×13 baking dish coated with nonstick cooking spray. Bake 350 degrees for 50-55 minutes or until oats are tender and liquid is absorbed.
Cut into bars. Serve breakfast bake in bowls with milk if desired.