Wisconsin is the leader in growing cranberries in the United States, supplying over 60% of the nation’s crop.
This small, tart fruit plays a big role in the state’s economy, generating an annual impact of $1 billion and providing thousands of jobs. Grown on family-owned farms, Wisconsin’s cranberry marshes have a rich history, with some in the family for over a century.
Cranberries thrive in our state’s unique conditions, grown in low-lying areas where sandy soil and water management are essential for a successful harvest. Fun fact: it is a misconception that cranberries are grown in water. However, water plays an important part in the harvest process which begins annually in September.
Harvesting takes place every fall, when the berries are collected by flooding the bed 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 for processed products are collected by machines and later frozen. Cranberry harvest equipment is very specialized. Cranberry growers are self-made engineers, designing and investing for themselves.
In addition to their economic value, cranberries also support wildlife. The marshes, surrounded by wetlands and woodlands, serve as habitats for endangered species, such as bald eagles and sandhill cranes. Cranberry growers take pride in keeping their farms healthy because they are directly tied to the environment.
Cranberries are not only a symbol of Wisconsin heritage and culture, but also a nutritional powerhouse. Rich in antioxidants, they offer various health benefits, including supporting heart health, urinary tract function and more.
Whether you enjoy them fresh, dried, or as juice, cranberries are a versatile fruit with deep roots in our state. As cranberry harvest kicks off this month, make sure to add this recipe from the Wisconsin State Cranberry Growers Association to your dinner lineup!
Cranberry Ginger Marinated Chicken
Ingredients
- 2 cups cranberry juice
- 1/2 cup sweetened dried cranberries
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1-1/2 lbs boneless skinless chicken breast cut into 4-x1-x3/4-inch strips
- Salt and pepper to taste
- 1 Tbsp Butter or margarine
- 2 Tbsp shallots finely diced
- 1/2 cup carrots peeled and cut into 2-x1/8-x1/8-inch strips
- 2 Tbsp diced chives for garnish if desired
Instructions
- Stir cranberry juice, cranberries, ginger, and garlic in a large bowl until blended. Add chicken, cover, and marinate in refrigerator for 1–2 hours.
- Remove chicken from marinade; reserve marinade. Add salt and pepper to chicken, to taste.
- Melt butter in a medium saucepan. Add shallots and sauté over medium heat until transparent. Add reserved marinade, bring to a boil, uncovered. Decrease heat and simmer for 15 minutes, stirring occasionally, until reduced in half. Add carrots during the last 5 minutes of cooking.
- Grill chicken over medium-high heat, 4–5 minutes per side, until juices run clear when pierced with fork or chicken reaches an internal temperature of 165 degrees.
- Place three pieces of chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables.