Cooking with Wisconsin's State Fruit - Cranberries (demonstration)

Cranberries aren’t just for the holidays—they’re a versatile, year-round ingredient perfect for everything from smoothies and salads to sauces and baked goods. Packed with antioxidants, fiber, and vitamin C, they add both flavor and health benefits to any dish. This class, led by Rochelle Hoffman of Rooted in Red cranberry farm, will guide you through cooking with Wisconsin's state fruit.

You'll learn to make:
• Cranberry Pistachio Feta Dip
• Classic Cranberry Sauce
• Balsamic Cranberry Chicken Thighs
• Wild Rice Stuffing
• Cranberry Cake

Signed copies of Good Eats and Gathering cookbook will be available for purchase.

Cranberry Week at Milwaukee Public Market:
Wisconsin produces more than 60% of the world’s cranberries, with over 250 growers cultivating 25,000 acres across 19 counties. For more than 30 consecutive years, our state has proudly led the nation in cranberry production. This billion-dollar industry supports thousands of jobs while bringing a versatile, healthy, and delicious fruit to tables around the world. That’s why we’ve partnered with Wisconsin Cranberries for Cranberry Week.

About Wisconsin State Cranberry Growers Association:
Cranberry growing is deeply ingrained into the agricultural heritage of Wisconsin. In fact, many of the state’s marshes are now run by fifth and even sixth generation growers. Wisconsin’s small group of 250 growers farm more acreage of the fruit than any other state and don’t just lead the nation, but the globe, in cranberry production. Being a crop that is largely unique to Wisconsin, it only makes sense that cranberries are the state fruit!