Slow Cooker Cranberry Pork

Looking for an easy meal? Try this delicious slow cooker cranberry pork recipe from allrecipes.com.

Ingredients

• 1 (16 ounce) can cranberry sauce
• 1/3 cup French salad dressing
• 1 onion, sliced
• 1 (3 pound) boneless pork loin roast

Directions

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

Merry Christmas!

Warrens Cranberry Festival would like to wish everyone a "berry" merry Christmas! Stay safe when traveling, and enjoy the snow we're supposed to get later this week!

Cranberry Maple Butter

Shoutout to Jen, who requested this recipe by Artis Mewis of Cambridge, Wisconsin.

Ingredients
1 cup water
3 cups fresh or frozen cranberries
1/2 cup maple syrup
6 tablespoons brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Makes 1 3/4 cups

Combine water and cranberries in a large saucepan or Dutch oven. Bring to a boil, cover, reduce heat and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor and process until smooth.

Combine cranberry mixture, maple syrup, brown sugar and cinnamon in pan. Bring to a boil. Reduce heat; simmer uncovered for 25 minutes or until mixture is thick. Stir in vanilla extract. Cool.

Store in an airtight container in the refrigerator up to 2 months.

December Newsletter

Happy Holidays from the Cranfest Office!

The December 2009 issue of The Cranfest Scoop and features information about meeting changes, contest sponsorships, 2010 membership and the upcoming Community Christmas. Also read about what our royalty has been up to, how Warrens was involved in the Christmas tree at the State Capitol and a delicious cranberry fudge recipe!

If you would like to be on our newsletter mailing list, please e-mail us at office@cranfest.com.

Have a "berry" blessed Christmas and a happy New Year!

Snowy Day Cranberry Cider

Snow is just starting this morning, and forecasts are for 8-12 inches by tomorrow night. Sounds like a couple of snow days may be coming. Stay warm on your snow days with this cheery cranberry cider.

Spiced Cranberry Cider Mix
Serves 12 to 14

2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced

In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.

2010 Button Contest

For all you designers out there, the 2010 button contest rules are now available! New this year: Instead of designing the 2010 button, you'll be designing the 2011 button for the 39th Annual Cranfest. The designs are due by June, and the winner will be unveiled at the 2010 Cranfest. For more information, see the official rules, or call the office at 608-378-4200. Good luck!

Cranfest Contests Seeking Sponsorships for 2010

WARRENS, Wisconsin, November 19, 2009- Warrens Cranberry Festival announced today an opportunity to involve local businesses by inviting them to sponsor festival contests for 2010.

The festival brings more than $3 million annually to the Monroe County area. Sponsorships will give locals the opportunity to give back to the festival, as well as become involved in their community.

Contests looking for sponsors include the Wisconsin Cranberry Recipe Contest, Photography Contest, Pictorial Cancellation, Vegetable & Sunflower Contest, Scarecrow Contest, Biggest Berry Contest, Flower Show, Button Design Contest and Quilt & Needlework Contest.

Sponsors of the 2010 contests will receive special recognition, including placement on the contest's entry form and placement on the festival Web site, www.cranfest.com. Sponsors who donate $250 or more will also have their company names in the 2010 festival brochure and signage at their chosen contests.

Sponsorship forms are available online at www.cranfest.com and at the festival office. For more information about sponsorship opportunities or contests, please contact the festival office at 608-378-4200 or office@cranfest.com.

November 2009 Newsletter

The November issue of The Cranfest Scoop newsletter is now available on our website.

In this issue:

• Letter from the President
• Election 2009
• Donations to Date
• 2010 Button Design
• Cranfest 2009 Overview
• Special Guests 2009
• Royalty News
• Winning Recipes
• Lions Fountain
• Where in Wisconsin?
• Calendar of Events
• Jean Case
• 2010 Membership Form
• Hope 4 the Holidays
• Community Christmas
  

2010 Cranfest Button

Cranfest has chosen a new button! Our membership voted yesterday to choose a great new design featuring work from our public relations specialist Lindsey Coblentz. The new design incorporates the year 2010 complete with vines and cranberries. Let us know what you think!

For any of you interested in button design, we will be having our annual button design contest for 2011 in 2010. The winning design for 2011 will be unveiled at the 2010 Cranfest. Contest rules will be available in early 2010 at www.cranfest.com.

What would you like to see at Cranfest?

Cranfest is going on its 38th year, and we've built some great traditions! Of course, shopping at our 1200 arts & crafts, flea market, farm market and food booths is the highlight of our event, but we've also developed some great contests and one of the largest marching band parades in Wisconsin!

These great traditions will stick around for many years to come, but now we're looking for input for our visitors to make sure our festival continues to be one of the best in the country. We want to know what you like best about Cranfest, and what you don't like so much. What would you like to see at Cranfest that we don't have already? Feel free to let it all hang out. We can take it!

Cranberry Cherry Pie

Here is a tasty recipe excerpt from our local newspaper, the Tomah Journal.

"And with cranberry harvest over, it’s once again time for new ways to use those fresh cranberries. Here’s a Cranberry Cherry Pie that I thought was very good.

Cranberry Cherry Pie

Pie crust for 2 crust pie

2 cups fresh (or frozen) cranberries

3/4 c. sugar

2 tbsp. cornstarch

1 (21-oz.) can cherry pie filling

Prepare pie crust, placing bottom layer in a 9” pie pan. Leave 1/2” extending. Heat oven to 425 degrees. In large bowl, combine cranberries, sugar and cornstarch. Mix well. Stir in cherry pie filling. Mix lightly. Spoon into pie crust. Top with second crust and flute edges. Cut slits in several places. Bake 35-45 minutes or until crust is golden brown. Cover edge of crust with foil about 20 minutes into baking.

And I also recently made a pecan pie, another family favorite. You can’t get much easier than this!

Mom’s Pecan Pie

2/3 c. white sugar

2 eggs

1 heaping tbsp. flour

1/2 tsp. vanilla

1 cup white syrup

4 tbsp. melted butter

1/2 tsp. salt

1 c. pecans

Beat eggs and add each ingredient one at a time. Line unbaked pie shell with nuts and pour mixture over nuts. Bake in 350 degree oven for 40-45 minutes."

Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Serve this tasty treat at your Halloween party! Stuffed Pumpkin with Cranberry-Raisin Bread Pudding Recipes - Desserts - Halloween Party Ideas, Recipes and Decorations - Photos - SouthernLiving.com

Quick Low-Fat, Low-Calorie Dinner Recipes... Featuring Cranberries!

Check out Quick Low-Fat, Low-Calorie Dinner Recipes. This article features yummy healthy recipes, including a delectable recipe for pork chops and cranberries!

Posted using ShareThis

Cranberry Cheese Tart

This cranberry cheese tart by Shirley Johnson of Warrens is delicious! Not to mention that it was our 2nd place winner in the fresh cranberry division of our 2009 recipe contest!

Ingredients
1 single pie crust
5 ounces cream cheese, softened
1 1/4 cups granulated sugar, divided
1 tablespoon grated orange peel
2 eggs
1/3 cup heavy cream
2 cups cranberries, fresh or frozen

Topping
1 cup all-purpose flour
6 tablespoons butter or margarine, melted
1/4 teaspoon almond extract

Makes 10 servings.

Rinse cranberries under cold water, drain and set aside. Preheat oven to 350 degrees. Roll and fit pie crust into 9 1/2 or 10-inch removable bottom tart pan. Set aside. In large bowl, beat cream cheese, 3/4 cup sugar and orange peel until smooth. Beat in eggs one at a time. Gradually blend in cream. Fill crust with even layer of cranberries. Pour cream cheese mixture over top.

Topping: In small bowl, using a fork, combine flour, remaining 1/2 cup sugar, butter and almond extract until mixture forms coarse crumbs. Sprinkle over tart. Bake 55 to 60 minutes until set and lightly browned. Cool 10 minutes in pan. Remove side of pan. Cool on wire rack. (I place tart pan on cookie sheet when baking for easier handling.) Garnish with cranberries if desired.

Winning Recipe: Cranberry Fruit Pizza

Cranberry Fruit Pizza by Denise Grover was our first place winner in the processed cranberry category of our annual cranberry recipe contest. This recipe features a wonderful blend of flavors to create the berry best taste!

16.5 ounces refrigerated sugar cookie dough

8 ounces cream cheese, room temperature

½ teaspoon vanilla extract

16 ounces whole cranberry sauce

14 slices frozen peaches

1 sweet or tart crisp apple

12 ounces frozen mixed berries

½ cup cherry flavored craisins

¼ cup orange marmalade

1/8 to ¼ cup sweetened shredded coconut

1/8 to ¼ cup finely ground walnuts

Preheat oven to 350 degrees. Roll or pat the cookie dough into an 11-inch tart pan with removable bottom. Bake for 12-15 minutes or until lightly browned. Let cool. Sprinkle frozen peaches with lemon juice, thaw and pat dry. Defrost frozen berries and drain. Set defrosted fruit aside. Remove cookie crust from pan and place on serving platter. Mix cream cheese and vanilla extract together. Spread cheese mixture evenly over the cooled crust. Spread the cranberry sauce over the cream cheese.

Arrange peach slices end to end around the outer edge of the crust. Slice the cored apple into 1/8-inch thick slices and lay them end to end inside the peach outer circle. Evenly place the drained berries as the next ring. Place another ring of apples after the berries. Evenly distribute craisins as the center of the pizza. Warm the orange marmalade and evenly brush it over entire surface of fruit. Finally, evenly sprinkle the entire pizza with the coconut and walnuts.

Yield: 8-10 servings

Website is working!

Our website is now up and running again! Let us know if you have any problems accessing it, or if there is something you would like to see added to the site.

Website issues

Our website, www.cranfest.com, is currently experiences technical difficulties. Our e-mail has also been affected by these issues. If you have any festival questions, please contact us at 608-378-4200, and we will be able to help you. The website should be up and running again in the next 24 hours or so. Thanks for your support and patience!

Winning Recipe: Cranberry Blossoms

First place winner in the fresh cranberry division of our annual recipe contest was Jean Harvey with her Cranberry Blossoms dish! Check back at the end of the week for our winning processed cranberry recipe!

Filling:

2 cups cranberries, fresh or frozen

¾ cup water (divided)

1 cup granulated sugar

2 tablespoons cornstarch

Cream layer:

1 cup whipped topping (additional for garnish)

½ cup cranberry filling (from above)

Shells:

1 package (15) baked mini fillo shells (from freezer case in grocery store)

Preheat oven to 350 degrees. Rinse cranberries with cold water and drain. Finely chop cranberries and ½ cup water in blender or food processor. In a small bowl, combine cornstarch and ¼ cup water, mixing well. Place cranberries and water mixture in a medium saucepan. Bring to a boil and cook for 2 minutes. Add sugar, stirring to dissolve. Stir in cornstarch and water mixture. Boil and stir for another minute or two until thickened. Remove from heat and cool thoroughly. Remove fillo shells from packaging and place on ungreased cookie sheet. To crisp, place in oven for 3 to 5 minutes or according to package instructions. For cream layer, combine whipped topping with ½ cup prepared, cooled filling mixture.

To assemble: Spread about ½ teaspoon cranberry filling in bottom of each shell. Spoon a teaspoon of the cream mixture over filling. Garnish with whipped topping and a dab of filling.

Yield: 15 shells (about 7 servings)

October Cranfest Scoop

The October Cranfest Scoop is now available. In this issue...

Cranfest Overview
Sunshine Artist Award
International Guests
Donations to Date
Cranfest Scenes
Royalty News
Winning Recipes
Lions Fountain
Where in Wisconsin?
Calendar of Events
2010 Membership Form

Check it out at here.

Cranberry Recipe Winners 2009

This year we had some very tasty treats entered into our annual cranberry recipe contests, and the results are in!

Fresh Division Winners
1st place- Cranberry Blossoms by Jean Harvey
2nd place- Cranberry Cheese Tart by Shirley Johnson
3rd place- Anita's Cranberry Scones by Anita Reeck

Processed Division Winners
1st place- Cranberry Fruit Pizza by Denise Grover
2nd place- Cranberry Blossoms by Sheena Voge
3rd place- Sweet BBQ Chicken Dip by Rachel Reeck

Congratulations to all our winners! Check back later this week for the start of our winning cranberry recipes series.

Cranberry Beef Stew

As we head into autumn, we'll all want some nice comfort food to keep us warm on a chilly day. This hearty cranberry beef stew recipe hits the spot just right!

Ingredients
3 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
3 pounds lean beef, cut in 2-inch cubes
seasoned flour (flour, salt and pepper)
2 cups beef bouillon
1 cup red wine
1 cup tomatoes, peeled and chopped
4 cups fresh cranberries
1 tablespoon granulated sugar
1 bay leaf
1 cup celery
1 cup green beans
6 carrots, peeled and cut in pieces
1 teaspoon thyme
3 sprigs fresh parsley

Makes 12 to 15 servings

In large Dutch oven on top of the range, melt butter and saute the chopped onion and garlic until soft. Roll the beef cubes in flour, seasoned with salt and pepper. Brown the beef over high heat for 3 to 5 minutes. Add remaining ingredients, except carrots, green beans and celery. Simmer the mixture for 1 1/4 hours. Add the carrots, green beans and celery and continue cooking, covered for 45 minutes or until meat and vegetable are tender. Enjoy!

Congratulations to our Contest Winners

We had several entries in our various contests this year, and we thank all of you who entered. Below are the winners we have so far. We will post more updates as more winners are announced.

2009 Photography Winners

Category: Wisconsin Cranberry Marsh: 1st Place Barbara Callaway, 2nd Place Andrea Hoffman, 3rd Place Karla Roach

Category: Cranfest: 1st Place Barb Gates, 2nd Place Julie Wanke, 3rd Place Doyle Gates

Category: Wisconsin Flower & Plant: 1st Place Doyle Gates, 2nd Place Barb Gates, 3rd Place Julie Wanke

Category: Wisconsin Wildlife: 1st Place Gail McGinnis, 2nd Place Therese Michels, 3rd Place Karla Roach

Category: Wisconsin Scenery: 1st Place Julie Wanke, 2nd Place Barb Gates, 3rd Place Doyle Gates

Category: Wisconsin People: 1st Place Doyle Gates, 2nd Place David Gates, 3rd Place Julie Wanke

Best of Show: Julie Wanke


Pictorial Cancellation: Mary Schill

2009 Scarecrow Winners

1st Place & Best of Show: Cassidy Fox

2nd Place (3-way tie): Livingstones Fellowship Youth Group, Kole Cherrier, Keagan Cherrier

2009 Flower Show Winners

Category 1: 1st Place Katey Smith, 2nd Place Barb Keding, 3rd Place Deb Schulfer

Category 2: 1st Place Amanda Slagle

Category 3: 1st Place Barb Keding, 2nd Place Amanda Slagle

Category 4: 1st Place Karla Roach, 2nd Place Deb Schulfer, 3rd Place Barb Keding

Category 5: 1st Place Amanda Slagle


Thanks again to all our contestants!

Cranfest Overview 2009

Well, another Cranfest has come and gone. We had some unfavorable weather this year (it was the first time it rained on our parade), but everyone still seemed to have a good time.

Coming soon to our website: We will have new photos and videos of this year's Cranfest on our website at www.cranfest.com. Be sure to check that out, as well as our facebook page!

Welcome to Cranfest 2009

Welcome Cranfesters! We hope you're ready for some great fun and some fabulous buys at one of the largest arts & craft/flea market shows around.

If you're here and you need help or information, please visit our information booth on Main Street in front of the bank. If you're a vendor, please visit the green vendor information booth down Main Street.

We hope you enjoy your time at Cranfest!

Cranfest in the News

Check out the article by the La Crosse Tribune: share

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Cranfest appears in Wisconsin State Journal

Check out that latest Cranfest article! share

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Cranberry Pretzel Salad

It's only one week til Cranfest, so start your cranberry festivities early with this tasty recipe!

Ingredients
3/4 cup melted butter
3 tablespoons light brown sugar, firmly packed
9 ounces packaged pretzels, crushed
6-ounce package cranberry gelatin
2 cups boiling water
16-ounce can whole berry cranberry sauce
8 ounces cream cheese, softened
3/4 cup granulated sugar
8 ounces whipped topping, thawed

Makes 12 servings

Preheat oven to 350 degrees. Combine butter, brown sugar and crushed pretzels in bowl. Mix well. Press onto bottom of 9x13-inch baking dish. Bake for 10 minutes. Cool. Empty gelatin into medium bowl and add boiling water, stirring until dissolved. Add cranberries and mix well. Chill until partially set. Combine softened cream cheese and sugar in a medium bowl. Fold in whipped topping. Spread over baked crust. Spread cranberry/gelatin mixture over cream cheese layer. Chill overnight. Cut into squares

The Countdown Continues...

Only 8 more days til Cranfest now, and some people are still scrambling to find lodging and other last details. If you're looking for local area information and the most up-to-date lodging info, visit the Tomah Chamber of Commerce at www.tomahwisconsin.com.

New Discover Wisconsin Videos

Want to learn more about Cranfest? Check out a new line of videos produced by Discover Wisconsin. You'll learn about attractions, history, cranberries and much more! Check out the videos at http://video.discovermediaworks.com/warrens_cran/player.htm

Cranberry Pancakes

Add some tartness to your breakfast with these cranberry-kissed pancakes!

Ingredients
1 egg
1 cup buttermilk
2 tablespoons salad oil
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cranberries, chopped

Makes 10 4-inch pancakes

Separate egg yolk from egg white. Beat egg white until stiff. Beat egg yolk with remaining ingredients in order listed and beat until smooth. Add beaten egg white to batter. Pour batter onto hot griddle. Turn pancakes as soon as they have puffed and are full of bubbles, but before bubbles break. Bake other side until golden brown. Serve with butter and maple or cranberry syrup.

Coming from Tomah? Take the Shuttle

Save money on parking by taking the Cranfest Shuttle from Tomah's Recreation Park. To find out more information, visit www.tomahwisconsin.com or call the Chamber at 1-800-94-TOMAH.

Cranfest Music 2009

While you are pursuing that elusive “most special gift,” we hope you will pause occasionally and listen to the music that is positioned along the walkways.

Some musical groups have their own booth area and are selling their CDs; others are just there for you to enjoy as you shop, such as the show choirs on the corner of Church and Main Streets. They will be performing on Friday and Saturday starting at 10 a.m. until 3 p.m.

The Crantastic Singers will perform at the same location at 12 p.m. and 1 p.m. on Saturday. They will also present their show inside Livingstone Fellowship on Main Street at 12:30 p.m. and 7 p.m. on Saturday.

Following the 12:30 p.m. showing of the Crantastic Singers will be Family Variety Time. This program will include the following entertainment:

1 p.m. Bob Honel and Piano- Local “Fun Master” with sing-a-long old songs and his brand of piano music.


1:20 p.m. New Journey- Quartet music at its best!


1:50 p.m. St. Matthew’s Bell Choir- This group is made up of children ages 4 and up.


2:15 p.m. The Gospel Word Singers- This quartet has sung at every Cranberry Festival, and is still going strong.


2:35 p.m. Chatter Box- This country music band is tops with great vocals and instrumentals.

Saturday night, come see the Gospel Variety Hour at 7 p.m. following the Crantastic Singers’ program. Some of the featured groups include New Journey, Chatter Box, Gospel Word Singers, Open Door Baptist Worship Team and the Livingstone Worship Team.

Solos, duets and other assorted groups will bring you the best in gospel music!

If you have some time during your shopping and you want to sit and rest a bit, come in and enjoy. It’s free!

Celebration Cranberry Fruit Salad

Celebrate Labor Day with this fun fruit salad recipe!

Ingredients
1 teaspoon cinnamon
3-ounce package sugar-free cherry gelatin
3-ounce package sugar-free raspberry gelatin
3-ounce package cranberry gelatin
1 cup cranberry juice
1 cup orange juice
1 cup cherry or cherry-apple juice
9 ounces canned crushed pineapple in juice, drained; reserve juice
16 ounces canned jellied cranberry sauce
1 cup burgundy wine
1/2 cup sliced celery
1/2 cup chopped walnuts
10 ounces frozen raspberries, undrained, tahwed
11 ounces canned mandarin oranges, drained

Makes 8-10 servings

Stir cinnamon and gelatins together in a small bowl. Heat cranberry, orange, cherry and reserved pineapple juice together to boiling. Slice jellied cranberry sauce in half vertically and then cut into 6-8 sliced. Add heated juices to gelatin mixture and stir until thoroughly dissolved. (An electric mixer may be used). Add jellied cranberry sauce and burgundy wine. Mix thoroughly. Add pineapple, celery, walnuts, raspberries and mandarin oranges. Stir to evenly distribute. Turn mixture into a large glass bowl or mold and chill until firm. Unmold to serve

Cranfest 24th Best Arts & Craft Show in U.S.!

Warrens Cranberry Festival again has received recognition as one of the best arts and craft shows in the United States. The festival ranks 24th on Sunshine Artist magazine’s annual list of the “200 Best” art and craft shows in the country.

Cranfest rose from its previous ranking of 41st on last year’s list. The festival has been recognized on the magazine’s list since 2000.

Sunshine Artist’s list is compiled from ballots submitted by its subscribers, who are asked to vote for their top-selling shows of the previous calendar year. For more information, visit www.sunshineartist.com or contact the festival office at 608-378-4200.

Cranfest Souvenirs

Searching for the largest assortment of Cranberry Festival logo wear and gifts conveniently located under one tent? Then look no further. The official Warrens Cranberry Festival Souvenir Sales Booth features the “berry” best of everything cranberry.

At the booth, you can find festival logo wear, 2009 buttons and patches and other collectibles featuring the Cranfest logo. Cranberry recipe books, including the new 2009 Cranberry Recipe Contest Winner’s Cookbook are available. There are also a wide variety of small inexpensive gifts, such as key chains, magnets, post cards and more, to take home as a remembrance of your visit to the world’s largest cranberry festival.

All our logo wear and gift items are original designs and cannot be purchased elsewhere. The sales booth has the friendliest staff on the fest grounds, and they will be glad to help you with all your purchases.

If you’re looking for official Cranfest merchandise, this is the place to find it! So stop by to say hello, find a few treasures and help support the festival that supports your community.