Cranberry Fest is right around the corner so we wanted to share some of our favorite local recipes that are sure to bog-gle your mind. Make your way to Cranberry Fest on October 5th & 6th at the Vilas County Fairgrounds and gather your ingredients, we’re ready to get this party tarted.
Craisin Walnut Cookies
Kevin Rietveld, Bakery Director at Trig’s
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups/12 ounces local craisins
1 cup chopped walnuts (optional)
Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in craisins and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cranberry Walnut Relish
A cranberry favorite with turkey/pork/chicken alongside or on a sandwich or crackers.
Linda DuBois, Eagle River Landing
12 ounces of fresh local cranberries
¾ cup white sugar
¾ cup coarsely chopped walnuts
¾ cup orange marmalade (not sugar free)
1 tablespoon lemon juice
Preheat oven to 350 degrees.
Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to bowl, cover and chill in refrigerator at least 3 hours before serving.
Cranberry Pork Pinwheel with Cranberry Glaze
Larry Emerson, Eagle River Chamber of Commerce & Visitors Center
8” to 10” length of boneless pork loin –approximately 2 pounds
10 ounces of frozen chopped spinach, thawed and all liquid squeezed from it
¼ pound of bacon – cooked and crumbled
1 cup of fresh local cranberries
¼ teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup crumbled blue cheese
Wash pork and dry with toweling. Cut in a “Z” pattern lengthwise – ¾ of the way through to create a large flat piece of meat. Unfold and flatten. Take meat tenderizing tool and pound out to flatten. A rolling pin works well.
In bowl mix well drained spinach, bacon and cranberries. Be sure to squeeze this mixture again to be sure all excess liquid is removed. Sprinkle in allspice, cloves and blue cheese, mix together. Spread this mixture over the pork. (You may have more than needed – stuff to your liking. Excess mixture can be spread over the top and alongside the roast in its baking dish.) Then roll the pork with mixture staying inside to create a pinwheel effect. Tie together with cooking string. Bake uncovered in a glass dish at 350 degrees until the meat/center of pinwheel reaches 160 degrees in the thickest part. Slice and serve with Cranberry Glaze drizzled over the top or on the side.
Cranberry Orange Glaze
To be drizzled around the pork pinwheel before serving.
1 cup of fresh local cranberries, chopped
Zest of orange peel
1 large orange – squeeze to create approximately ¾ of juice
2 tablespoons brown sugar
¼ teaspoon ground cloves
¼ cup Karo Syrup
Water and Cornstarch
Mix zest of orange with fresh squeezed orange juice. Pour over chopped cranberries and mix. Add brown sugar and ground cloves. Place in saucepan and bring to a boil stirring now and then. (When using fresh cranberries lower heat and simmer until cranberries are soft. Return mixture to a boil.) Mix some cold water and cornstarch in a small bowl to create a white milky liquid. Pour slowly into the boiling mixture and stir constantly until thickened to your liking.