Getaways & Cranberry Recipes Celebrate Being Thankful With Wickwood In Saugatuck
Wickwood Inn Is Perfect For Holiday Getaways And Cranberry Recipes
Be thankful for getaways and recipes…especially cranberry recipes! The holiday season is right around the corner. We graciously invite you to visit and taste the good life at Wickwood Inn for a Michigan getaway this holiday season. Given our love of good food, it’s no surprise that we hope our delicious seasonal recipes create joyful experience. Escape the season’s busy pace for a relaxing and tasty stay with us. Good food is simply in Wickwood’s genes and we love to share the gift of happiness through your palate. A welcoming, jovial mood is set at our table throughout this wonderful holiday time of year…it always includes the wonderful cranberry. Stay with us and find out why we love it! Or read on and try a few of our outstanding Cranberry Recipes at home. Then, share with friends and family during the holidays.
“Get busy living.”
~ Morgan Freeman
Perfectly Delicious Cranberries
What makes for a perfectly delicious Thanksgiving? Well, we think it’s cranberry recipes! The ever-versatile cranberry adds a delightful pop of color when added to the decorations on your fireplace mantle. We always have fun making a garland of popcorn and cranberries for tree decorations. But most of all…they are delicious! At Wickwood we often put a little dash of cran-raspberry juice in white wine or the lemonade that we serve all day long. Cranberries are in many dishes that we create at the Inn, including our Cranberry Chutney served on our evening cheese board and breakfast Cranberry Cake. These juicy little gems are the berries that keep on giving. We love sharing these delicious cranberry recipes to remind you that cranberries are not just a Thanksgiving Turkey side dish! Stay with us during the holiday season and taste just how much we love cranberries here at Wickwood Inn!
How Cranberries Really Grow
Their growing process is fascinating, and it is how they get their unique flavor. Are you envisioning happy cranberry growers, standing amongst their crop, wearing hip waders’ in thigh deep water? Cranberries do not grow underwater. They grow in specially constructed low-lying bogs, in acidic soils similar to those required by blueberries. It creates the tasty tartness that we crave. These bogs have dykes surrounding them. The dykes flood the cranberries at key times during their growth cycle. At harvest time, the bog is again flooded with water. Then, the growers can churn the water with water reels, to easily loosen the cranberries from the vine. Each berry will float to the water surface, because it has a tiny pocket of air within. The farmers then wade through the bog, and corral the bobbing berries up with large wooden brooms.
Fun Fact: Did you know that a ripe cranberry can bounce like a basketball?
Cranberry Cake Recipe
The humble cranberry pairs well with many flavors that you enjoy on your Thanksgiving and Christmas holiday tables. This cranberry recipe with delicious cinnamon makes our taste buds especially happy. And, just one sniff of the two together and you are in ‘holiday aromas’ heaven. We love adding the warm note of cinnamon to the tangy zing of cranberries in our Cranberry Cake. With sugar and spice… and everything nice, this is a great holiday recipe. It’s perfect all throughout the holiday season for parties, brunch or as a dessert. Serve it with a big dollop of freshly whipped cream and you have the perfect cranberry cake.
8 tablespoons unsalted butter
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon cloves
Zest of 1 lemon
2 tablespoons fresh lemon juice
4 cups fresh or frozen cranberries (keep frozen)
1½ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup light brown sugar
2 large eggs
¾ cup sour cream
1 teaspoon vanilla
- Preheat oven to 350°F. Butter a 9-inch spring-form pan generously and wrap the bottom and sides with foil. Set aside. Melt 8 Tbsp butter in a medium saucepan over medium heat. Add sugar, lemon juice and zest, cinnamon and cloves. Cook, stirring frequently, until sugar dissolves, about 3 minutes. Add cranberries and coat evenly with the sauce, but keep plump, 3-5 minutes. Set aside. Sift together flour, baking powder, baking soda and salt onto waxed paper. Set aside.
- In a medium mixing bowl, using an electric mixer, cream 6 Tbsp butter for 1 minute. Add sugars and continue to cream until smooth and fluffy (1-2 minutes). Add eggs, one at a time, mixing well after each addition.
- On low speed, add half of the flour mixture, mixing until combined. Add sour cream and vanilla, and mix until combined. Add remaining flour mixture; mix until smooth.
- Transfer to spring-form pan, spreading evenly over top of cranberries. Bake 50-55 minutes in middle of oven until golden brown edges begin to pull away from the side of the pan and toothpick test comes out clean. Cool on a wire rack for 10 minutes. Run knife around edge to loosen cake. Invert onto serving plate, remove foil, spring form ring and pan bottom. Cut into wedges and serve immediately, or within four hours.
Cranberry Chutney Recipe
You have to try our Cranberry Chutney! It’s one of our favorite holiday season recipes. Spiced with fresh ginger and red pepper, this cranberry recipe pairs well with artisanal cheeses, smoked meats, poultry, game, or simply spoonful by spoonful. It’s also a wonderful way to awaken leftovers. Stay with us during the holiday season and devour Cranberry Chutney over cheeses, with appetizers, on charcuterie boards and anywhere else we can find to share it with you!
1 cup fresh cranberries
1 cup pitted dried cherries
1 cup walnuts
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
3 tablespoons fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes
- Combine all the ingredients in a microwave-safe 2-quart casserole and stir well.
- Cook, uncovered, at full power for 12 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.
- Allow the chutney to cool completely to room temperature. It will thicken as it cools. Then cover tightly and refrigerate. It will keep for 1 week in the refrigerator. Makes 2 cups.
“Attention to detail is of utmost importance when you want to look good.”
~ Carolina Herrera
And, It All Tastes Better At Wickwood Inn!
At Wickwood Inn we celebrate all holiday season long by sharing good food with great people. We simply love to see friendships develop and relationships renewed during their stay and around our table. We’ve said it before and we’ll say it again; there is only one reason not to use these cranberry recipes or any of the other Holiday Recipes we share. It’s because you stay with us during the holiday months and let us cook it for you! Stay in one of our comfortable guest rooms at Wickwood Bed and Breakfast Inn where we create the perfect space for conversation and laughter. Connect with the ones you love for a stress-free break from the holiday hustle and bustle. And, if you could experience the smells coming out of our kitchen today, you’d be booking a room right now!