The winners of the 2019 Cranberry Cookoff, held Oct. 12 as part of the Grayland Cranberry Harvest Festival:

Best in show

Cranberry lemon meringue tart, by Angela Weasa-Johnson

Best Presentation

Cranberry ravioli, ricotta, sage and hazelnut pesto, by Kelly Boodell

Director’s Choice

Cranberry orange scone, by Vivian Johnson

Novice category

Appetizers: Cranberry butter over smoked salmon on rustic bread, with cream cheese and sweet butter, by Liz Coverdale

Beverages: Cranberry vodka spritzer, by Maggie Shepherd

Condiments: Cranberry relish, by Peggy Coverdale

Confections: Cranberry blueberry chocolate drop, by Judith Mohmar-Loan

Pies: Cranberry crunch pie, by Donna Summers

Bread and Muffins: Cranberry almond pound loaf, by Karen Huntington

Cookies: Cranberry white choc macadamia, by Dale Reidel

Desserts: Cranberry chocolate torte, by Marianne Pence

Main Course: Cranberry ravioli, ricotta, sage and hazelnut pesto, Kelly Boodell

Salad: Spinach, cranberry, red onion and balsamic, by Karen Huntington

Side Dish: Tabbouleh, by Karen Huntington

Youth category

Cake: Cranberry sponge roll, by Isabel Coverdale

Professional category

Confection: Loaded pumpkin pie fudge, craisins and walnut, by Sea Bird Gift and Candy

Beverage: Cranberry wildflower mead, by Blackbeard’s Brewing Co.

Appetizer: Smoked salmon and craisin spread, by Brady’s Oysters

Main Course: Smokin’ cranberry pulled pork buns, by Ocean Spray Beach Resort

Pie: Cranberry raspberry crunch bats, by Ocean Spray Beach Resort