Cranberries

Minnesota gets a bad rap because of our extreme weather. Yet, our weather is one of the reasons I love this state so much. We get the best of every season! In Minnesota, we commemorate each temperature and landscape change with the flavors that capture those moments. Last night I brought home the first fresh cranberries of autumn and paired them with Minnesota wild rice and our own SweeTango apple. Ah, the taste of my favorite time of year.

Sweet Tart Wild Rice is good hot or chilled, and is tasty served with pork (I dry rubbed chops before grilling), fish, or poultry. For a beautiful presentation, fill the hollow of an acorn squash with the rice, bake, and serve in the shell. I like this rice a little on the tart side, so add less sugar. If you like your rice and cranberries sweet, add more sugar.

Sweet Tart Wild Rice
1 cup prepared wild rice
1/2 cup fresh cranberries
1 apple, diced
1 celery stalk, diced
1/2 red onion, chopped
1 chili pepper, diced
1/4 cup dry red wine
3-4 tablespoons sugar
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil

Bring oil to medium high heat in pan. Add cranberries, celery, onion, and chili pepper; saute until tender, about 5 minutes. Add apple, wine, sugar, vinegar, salt and pepper. Continue cooking until wine begins to reduce and cranberries are popped, about 5 minutes. Taste; adjust seasonings. Toss with rice and additional oil. Serve warm or chilled.