This tart, bright red fruit has quite a reputation in Wisconsin. Wisconsin producers provide nearly 60 percent of the nation's supply of cranberries. That's more than any other state, and making Wisconsin the top producer for the 14th consecutive year. They also produce more than half of the entire world's supply of cranberries. It is the newest state symbol, adopted on April 5, 2004, as the official fruit of Wisconsin.
The cranberry had many different names, but an early German and Dutch settler nicknamed it the "crane berry" because the flower looked like the head and bill of a crane.
Cranberries are a native fruit of Wisconsin and only one of the few fruits native to North America. Cranberries were first harvested around 1860 by a man in Berlin, Wisconsin.
Cranberries are now grown in 20 counties throughout central and northern Wisconsin by than 250 growers on about 18,000 acres of land. The bouncing fruit is mostly grown in Wood and Jackson counties.
The cranberry industry has a strong impact on the state's economy. It provides nearly $350 million annually and supports around 7,200 jobs across the state. The export of cranberries has increased from less than 10 percent to 30 percent in the past 10 years. They are shipped to different countries across the world including Europe, Great Britain and Asia. Fresh cranberries are available in stores from mid-September through December and are most abundant during the peak of their harvest, October and November.
Cranberries are ingredients in more than 1,000 food and beverage products, and only 5 percent of Wisconsin's cranberry crop is sold as fresh berries. Americans consume more than 400 million pounds of cranberries a year, 20 percent of that during Thanksgiving week. During Thanksgiving 91 percent of the dinners include cranberry sauce in their menu. It takes more than 4,500 cranberries to produce one gallon of cranberry juice.
The cranberry has many benefits as it is high in vitamin C and is full of antioxidants that help protect you from infections and diseases and maintain a healthy heart and strong immune system. They are also cholesterol free, fat free and a low sodium food. American soldiers often used dried cranberries in World War II to keep healthy and energized.
Cranberries can still be found growing wild as a shrub, but when cultivated, is grown on low trailing vines in great sandy bogs. Many believe that cranberries grow in water, but they actually aren't. Because of an air pocket, they float, and bogs are often flooded for an easier harvest. American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup. Today we enjoy them in appetizers, breads, desserts and drinks.
The cranberry had many different names, but an early German and Dutch settler nicknamed it the "crane berry" because the flower looked like the head and bill of a crane.
Cranberries are a native fruit of Wisconsin and only one of the few fruits native to North America. Cranberries were first harvested around 1860 by a man in Berlin, Wisconsin.
Cranberries are now grown in 20 counties throughout central and northern Wisconsin by than 250 growers on about 18,000 acres of land. The bouncing fruit is mostly grown in Wood and Jackson counties.
The cranberry industry has a strong impact on the state's economy. It provides nearly $350 million annually and supports around 7,200 jobs across the state. The export of cranberries has increased from less than 10 percent to 30 percent in the past 10 years. They are shipped to different countries across the world including Europe, Great Britain and Asia. Fresh cranberries are available in stores from mid-September through December and are most abundant during the peak of their harvest, October and November.
Cranberries are ingredients in more than 1,000 food and beverage products, and only 5 percent of Wisconsin's cranberry crop is sold as fresh berries. Americans consume more than 400 million pounds of cranberries a year, 20 percent of that during Thanksgiving week. During Thanksgiving 91 percent of the dinners include cranberry sauce in their menu. It takes more than 4,500 cranberries to produce one gallon of cranberry juice.
The cranberry has many benefits as it is high in vitamin C and is full of antioxidants that help protect you from infections and diseases and maintain a healthy heart and strong immune system. They are also cholesterol free, fat free and a low sodium food. American soldiers often used dried cranberries in World War II to keep healthy and energized.
Cranberries can still be found growing wild as a shrub, but when cultivated, is grown on low trailing vines in great sandy bogs. Many believe that cranberries grow in water, but they actually aren't. Because of an air pocket, they float, and bogs are often flooded for an easier harvest. American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup. Today we enjoy them in appetizers, breads, desserts and drinks.
