Feast and Field heads to cranberry country for an up-close look at the picturesque marshes of central Wisconsin. We meet Rooted in Red’s Rochelle Biegel Hoffman, a fifth-generation cranberry farmer and educator, whose great-great-grandfather started the family business in 1900. We also offer a convincing argument why you should incorporate more cranberries into your diet.
With the annual harvest completed, fresh cranberries are popping up on family tables across the country. Need a go-to cranberry sauce recipe? We give you a step-by-step guide to perfect this must-have holiday dish.
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Looking for new ways to cook with the extra-tart berry beyond the sauce? Wisconsin chef Don Davis offers four unique recipes that put cranberries front and center, including a cranberry cornbread with honey-butter drizzle that you’ll definitely want to bring to your next get-together.
If you just can’t get enough cranberries, we also offer a few of our favorite cranberry-based products, including a couple of fun additions to your bar cart.
Take a look at the history and future of cranberries, Wisconsin’s top crop, with a fifth-generation cranberry farmer.
Did you know cranberries are the original U.S.-grown super berry?
A pandemic paired with free time left this chef with a newfound respect for fresh, tart cranberries.
Adding a dash of cardamom gives this holiday mainstay a distinctive peppery, floral note.
From wine and hot sauce to skincare products, here are six ways to enjoy more cranberries.
