Issue No. 38: Cranberries in Wisconsin

Published 6:30 am Monday, November 29, 2021

By Rooted in Red, Chef Don Davis  •  Feature photography by Jena Carlin

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.

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.