FOR THE LOVE OF CRANBERRIES
YES WE CRAN!

Cranberries are remarkably flexible. These tart, bright red berries can be used in compotes, relishes and sauces to dress up poultry, meat and other savory entrées. They can be baked in breads, muffins and cakes, blended into smoothies, teas and other beverages. They can be the perfect garnish in a martini, tossed in a punchbowl, or even used as simple decoration a holiday platter.

WHAT MAKES A FARMER BIODYNAMIC?
  • The rejection of synthetic chemical pesticides, fertilizers and transgenic contamination
  • The grower looks to farm-generated, living solutions for pest control and fertility
  • The grower seeks biodiversity on the farm, keeping a minimum of 10% of the land wild and uncultivated
  • The grower must fully comply with the National Organic Program (NOP) established by USDA
The Ultimate Debate THE SOURCE

Draeger's chooses to purchase our cranberries from Sun Belle and their biodynamic partner Green Belle. Grown in spring-fed Wisconsin marshes by a dedicated family committed to biodynamic organic farming and gently harvested in autumn, Green Belle cranberries arrive just in time to grace holiday tables.

The Ultimate Debate
FAVORITE SEASONAL VEGETABLES
EVERYDAY I'M BRUSSELIN' Organic Brussels Sprouts

The Ultimate DebateJuicy, tasty roasted rack of lamb find a surprisingly perfect partner in these mild, edible buds.

I YAM WHAT I YAM Organic Yams

The Ultimate DebateSweet yams and a salty, smoky, rich brisket are a match made in heaven.

BEAN THINKING OF YOU Blue Lake Green Beans

The Ultimate DebateThe light crunch of perfectly cooked green beans will tame the richness of any roast.

Wishing You Peas, Love and Joy This Holiday Season!
The Ultimate Debate
HOLIDAY GLAZED LAMB SIRLOIN (Serves 6-8)
Ingredients:
  • 1 12 oz. package Fresh Cranberries
  • 1 cup Granulated Sugar
  • 1 teaspoon Port Wine
  • 1 teaspoons Fresh Ginger, grated
  • 2 tablespoons Kosher Salt
  • 3 boneless Lamb Sirloins (4 - 6 pounds)
  • 2 teaspoons Freshly Ground Black Pepper
  • 2 tablespoons Vegetable Oil
Directions:

Combine cranberries, sugar and wine in a saucepan. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the ginger. Set aside. Sprinkle the lamb with salt and pepper. In large sauté pan over high heat, add oil, followed by the lamb and sear, on all sides until golden brown, about 5 minutes. Place lamb on rack in shallow roasting pan. Roast uncovered for 30 minutes at 325°F. Coat lamb evenly with cranberry glaze and return to the oven. Baste the roast occasionally with the remaining glaze. Cook until meat thermometer registers 145° F for medium rare (or to your preference). Let stand 10 minutes before carving.

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