Cranberries is a native fruit to North America. Cranberries were widely found in Massachusetts, as documented by the Pilgrims who settled there. But Wisconsin has become the largest producer of cranberries- nearly 60% of the cranberries in the United States come from the badger state.
A few fun cranberry facts:
- Making a gallon of cranberry juice takes about 4,400 cranberries.
- Beyond the U.S. borders, Wisconsin produces more than half of all cranberries in the world.
- Americans consume some 400 million pounds of cranberries each year. About 80 million pounds — or 20 percent — are gobbled up during Thanksgiving week.
- Cranberries are extremely healthful; they are fiber-rich, low calorie and score among the highest of all fruits in antioxidants. They help maintain a healthy urinary tract, heart and immune system.
Cranberries are sure to be a side on your holiday table, why not kick the can on the standard jelled cranberries and try a new recipe to serve this traditional holiday side?
Let’s face it: Turkey Day hasn’t been good to vegetarians. While meat eaters gather ’round the bird, vegetarians are typically spooning canned cranberry sauce and green bean casserole onto their plates. This year, step it up a notch with these dishes that are so tasty that everyone will be sneaking bites.
The coffee and cocoa-spiked cranberry sauce adds a rich flavor and a unique twist to this Thanksgiving classic. Try drizzling it over roasted squash halves for veggie lovers.
- 1 orange, zested and juiced
- ½ cup or more water
- 12 ounces fresh or frozen cranberries
- 1 cup white or brown sugar
- 1½ tablespoons Baker’s Brew Coffee Spice
Add fresh orange juice to a measuring cup. Top juice with enough water to yield 1 total cup of liquid. Combine liquid, orange zest and sugar in a medium saucepan. Stir in cranberries and Baker’s Brew. Bring to a boil then reduce heat and simmer for 10 minutes for a thinner sauce or 20 minutes for a thicker sauce. Let cool to room temperature before serving.