Saugatuck, Michigan

Happy Thanksgiving!
Cranberries Are The Best Part!

"What if today we were grateful for everything?" --- Charlie Brown


Wickwood Recipes
Cranberry Chutney & Cranberry Cake
Two Holiday Traditions

Be thankful for getaways and recipes . . . especially cranberry recipes! The holiday season is right around the corner. Given our love of good food, it's no surprise that we hope our delicious seasonal recipes create joyful experiences. 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. Read on and try a few of our outstanding Cranberry Recipes at home to 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 could be cranberries! The ever-versatile cranberry can add 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 to eat! At Wickwood we often put a little dash of cran-raspberry juice to white wine or the lemonade that we serve all day long. Cranberries are included 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 to share these delicious cranberry recipes to remind you that cranberries are not just a Thanksgiving Turkey side dish! Come stay with us during the holiday season to 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, which creates the tasty tartness that we crave. These bogs have dykes surrounding them for the flooding process which happens at key times during their growth cycle. In harvest time, the bog is again flooded with water, so that 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, corralling 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 at your Thanksgiving and Christmas holiday tables. Cranberry with delicious cinnamon makes our taste buds especially happy. And, just one sniff of the two together from our kitchen and you are in 'holiday aromas' heaven. We love to add the warm note of cinnamon to the tangy zing of cranberries in our Cranberry Cake. We think you'll agree that with sugar and spice . . . and everything nice, this is a great holiday recipe 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

1. 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 tablespoons of 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.

2. In a medium mixing bowl, using an electric mixer, cream 6 tablespoons of 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.

3. 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.

4. 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 chutney 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
• 1¼ cups sugar
• ¾ cup white vinegar
• ¼  cup finely chopped celery
• ¼  cup minced fresh ginger
• 3 tablespoons fresh lemon juice
• ½ teaspoon crushed dried red pepper flakes

1. Combine all the ingredients in a microwave-safe 2-quart casserole and stir well.

2. Cook, uncovered, at full power for 12 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.

3. 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


The Inn


Wickwood Inn   |    510 Butler Street   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors