Creative cranberries: Versatile berries go beyond simple sauce

(ARA) - Celebrating the holidays and seasonal football games means celebrating with food. You'll be digging out old family recipes, scouring magazines and newspapers for new menu items, hosting or attending cookie exchange parties and scheduling entire days around "the big meal."

Many families have their favorite menu items - from turkey to cranberry sauce. But many of these ingredients can be so versatile beyond the Thanksgiving table.

Cranberries, for example, can be added to just about any recipe. You can add a tablespoon or two of sweetened dried cranberries to your hot or cold cereal in the morning. You can also use fresh or sweetened dried cranberries in main dishes like pork, chicken or beef, or perfect tailgating delights like cranberry and crabmeat appetizers. Cranberries can be frozen for up to two years, and the berries blend well in many different recipes.

"The great thing about cranberries, too, is that they are high in antioxidants," says Tom Lochner, executive director of the Wisconsin State Cranberry Growers Association. "The health benefits of the tart berries are great, and many people don't realize that cranberries are so good for them."

People can get creative with the berries, too. One idea is to rim a glass with sugar, pour in some cranberry juice and clear soda and add a cherry on top for a great alcohol-free cocktail. Or, if you're in need of decorating ideas, fill a glass container with the bright red berries and a couple of green leaves or pine branches for a colorful and natural seasonal centerpiece.

Cranberries are grown in many states around the country, but Wisconsin produces more than 50 percent of the entire world's supply of cranberries. In fact, this year's crop is expected to be another bountiful one thanks to a warm summer and significant rainfall.

Wisconsin cranberry growers also practice sustainable cranberry farming because they understand that in order for the cranberry industry to remain a strong part of Wisconsin's heritage and economy for generations to come, they must take steps today to foster sustainable farming. Many growers are actively involved in research that optimizes production and business, while at the same time reduces environmental impact. Whether it is by developing new, more efficient technology, implementing conservation strategies, or working to protect wildlife, cranberry growers play an important role in preserving the marshes on which they live and work.

If you're looking for great recipes to bring to the next football party or for a yummy dessert or snack, try these cookies that blend the flavors of cranberries with oatmeal and white chocolate:

Oatmeal Cranberry White Chocolate Chunk Cookies

Ingredients:

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (6 ounces) package sweetened-dried cranberries

2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.

Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened-dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Cranberry Pork Roast

Ingredients:

1 boneless rolled pork loin roast (2 1/2 to 3 pounds)

1 can (16 ounces) jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

Salt to taste

Directions:

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. (Gravy is delicious over mashed potatoes.)