Wisconsin is the leader in cranberry cultivation in the United States, supplying more than 60% of the national crop.
This tiny, tart fruit plays a gigantic role in the state’s economy, generating an annual impact of $1 billion and supporting thousands of jobs. Grown on family farms, Wisconsin’s cranberry bogs have a opulent history, with some having been in families for more than a century.
Cranberries thrive in the unique conditions of our state, growing in low-lying areas where sandy soil and water management are key factors for a successful harvest. Fun fact: It is a misconception that cranberries are grown in water. However, water plays an critical role in the harvesting process, which begins every year in September.
Harvest takes place each fall, when berries are harvested by flooding the beds and raking the berries off the vines, allowing the fruit to float to the surface. While fresh cranberries are harvested by gently removing the berries, those destined for processed products are picked by machine and then frozen. Cranberry harvesting equipment is highly specialized. Cranberry growers are self-taught, designing and investing for themselves.
In addition to their economic value, cranberries also support wildlife. The marshes, surrounded by wetlands and forests, provide habitat for endangered species such as bald eagles and sandhill cranes. Cranberry growers take pride in keeping their farms robust because they are directly connected to the environment.
Cranberries are not only a symbol of Wisconsin’s heritage and culture, but also a nutritional powerhouse. Rich in antioxidants, they offer a variety of health benefits, including supporting heart health, urinary tract function, and more.
Whether you like them fresh, dried or in juice form, cranberries are a versatile fruit with deep roots in our state. With the cranberry harvest starting this month, be sure to add this recipe from Wisconsin State Cranberry Growers Association to your dinner menu!
Cranberry and ginger marinated chicken
This recipe features grilled chicken marinated in a cranberry and ginger mixture, served with a reduced cranberry sauce, carrots, and chives.
- 2 cups cranberry juice
- 1/2 cup sweetened dried cranberries
- 1 teaspoon fresh grated ginger
- 1 clove garlic finely chopped
- 1-1/2 pounds boneless, skinless chicken breast cut into 4 x 1 x 3/4 inch strips
- Salt and pepper to taste
- 1 tablespoon Butter or margarine
- 2 tablespoon shallots, finely chopped
- 1/2 cup carrots peeled and cut into 2 x 1/8 x 1/8 inch strips
- 2 tablespoon If you want, you can add diced chives for decoration
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Stir cranberry juice, cranberries, ginger, and garlic in a immense bowl until combined. Add chicken, cover, and marinate in refrigerator for 1 to 2 hours.
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Remove chicken from marinade; reserve marinade. Add salt and pepper to chicken, to taste.
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Melt butter in medium saucepan. Add shallots and sauté over medium heat until translucent. Add reserved marinade and bring to a boil, uncovered. Reduce heat and simmer for 15 minutes, stirring occasionally, until reduced by half. Add carrots during last 5 minutes of cooking.
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Grill chicken over medium-high heat, 4 to 5 minutes on each side, until juices run clear when pierced with a fork or the internal temperature of the chicken reaches 165 degrees.
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Place three pieces of chicken on each plate; pour marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables.
