The wind blows the cranberries to one side of the marsh at Glacial Lake Cranberries in Wisconsin Rapids. (Photos by Pamela O’Meara)
Wisconsin’s state fruit is a must-have holiday ingredient
Ever since I met up with my former college roommate in Cape Cod several years ago and we went to a cranberry festival, I’ve wondered how the tart red berries are grown, harvested and processed both in Cape Cod and Wisconsin, which grows even more cranberries.
Last month, I learned the answers when I visited part of the 50-mile Cranberry Highway in central Wisconsin. The state grows about 60 percent of the nation’s and the world’s cranberries.
"This is my family's all-time favorite pumpkin recipe," Seivert says -- and it was the 2014 contest winner as well!
1st Place winner in the 2014 Savor the Season Lillie Newspapers holiday recipe contest
This pie is adaptable through the seasons. Try gooseberries cut in half or chopped rhubarb in season, or simply freeze fresh cranberries for a later treat!
3rd Place winner in the 2014 Savor the Season Lillie Newspapers holiday recipe contest
We've learned over the years to expect top-notch recipes from Sandy Andersen, and here's yet another! Andersen says her family enjoys this every Christmas morning, topping it with butter, syrup or whipped cream according to taste.
Looking festive and seasonal with pecans and pomegranate, this salad can be stretched by adding more greens. Some of our judges said the cayenne and ground pepper "snuck up" on them, but others found the heat just the right accent to spark up a holiday meal.
In Linda Triplett's circles, she's famous for this recipe, which, amazingly, she created the first time she tried making cherry pie. "I just couldn't bring myself to pour the cherry filling from a can into a pie crust and call it my own," she explains. The key: whole tart cherries give it a fresh taste even though they're canned. Though the recipe has been "top secret" until now, it was among the top finishers in our contest -- and now the secret's out!
This may be the only recipe in which you get to use an electric beater in a pan you've just taken off the burner. "I kept thinking 'This is weird, this can't work,' but it does, and it is not difficult," Hope Barron assures cooks. Indeed, it's simply a question of spreading a "crust" layer with your hands, smoothing a "rising" layer over it, baking and then frosting it. "It is so yummy," Hope adds -- and she's right again.