Once the pumpkin and pumpkin spice everything hits the shelf, I know it’s time for me to pull out my cranberry recipes for A Solitary Feast. If you have been here a while you know I have made it my own personal crusade to raise cranberries reputation to more than the stuff from the can that no one wants to eat at Thankgiving.
What most people don’t know about cranberries, is they are equally at home in savory, main meal dishes as they are in sweet dessert dishes. I found this recipe for cranberry pork roast on New Leaf Wellness, a site dedicated crockpot freezer meals. Although I am not a crockpot cook, I will be adapting the recipes on this site not only to serve one or two but also to be done in the pressure cooker in the future. I did this pork recipe in the oven and it worked just fine. The recipe combines two of my absolute favorite things to use in my recipes, cranberries and pork.
Note: You could use a can of cranberry sauce, if you absolutely must.
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup water
1/4 cup dried onion flakes
1 3 lb pork roast
Preheat the oven to 350 degrees. In a small sauce pan, over medium high heat, combine the cranberries, sugar, and water. Bring to a boil, reduce the heat to low and simmer for 10 minutes or until the berries pop and the sauce start to thicken. Let cool for 10 minutes. Combine the cranberry sauce and dried onion flakes. Place the roast in a baking dish. Dump the cranberry/onion mixture over the top and bake for 60-70 minutesor until a thermometer inserted in the center reads 155 degrees. Let sit for 10 minutes before carving.
Apparently, meatballs are a thing. This week I have made 3 different kinds and two other bloggers that I follow have also made meatball dinners. Although we all made meatballs, we all varied cooking methods, type and flavor. What’s For Dinner Moms made slowcooker sweet and sour Meatballs. Kitchen Portfolio made taco meatballs with black bean spaghetti. I made wonton meatballs, from Nom Nom Paleo, turkey and cranberry meatballs and Thai green curry meat balls from the cookbook, Well Fed 2, baked in the oven.
I can’t speak for the other blogs yet but the three meatball recipes I made were beyond fantastic. I like to eat them on a salad or just cold out of the fridge for a snack. You could serve them with pasta with a sauce or in a soup of some kind. The only changes I made were to the Well Fed 2 recipes. I made the meatballs out of 2 tablespoons of the meat mixture instead of one tablespoon. I felt the meatballs were too small otherwise.
Preheat oven to 400 degrees. In a small bowl, combine warm water, cream of tartar and baking soda, mix well. In another bowl, combine the turkey, orange juice, garlic, cranberries, sage, orange zest, salt and pepper. Add the water mixture to the meat mixture. Using your hands mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
Preheat oven to 400 degrees. In a small bowl, combine the warm water, cream of tartar and baking soda. Miix well. In another medium bowl, combine the ground beef, coconut milk, fish sauce, green curry paste, garlic, basil, salt, ginger, and pepper. Add the water mixture to the meat mixture. Using your hands, Mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
Can you believe there are only 3 more weeks until Thanksgiving?! I work in retail and am so not ready for the craziness that comes with that. I am ready, however, to make a wonderful Thanksgiving dinner for me and a couple of my co-workers.
Pie probably isn’t the first thing you think of when you think of cranberries but it should be. Cranberries make a wonderful filling for a non traditional Thanksgiving pie.
Usually, cranberries are paired with another fruit like apples or pears to help tame the cranberries tartness. Not this pie. This pie has straight up pucker power but not in a bad way. I think cranberry pie is a nice contrast to the other sweet, sweet desserts, like pecan pie and pumpkin pie, on our tables at Thanksgiving.
Preheat the oven to 375 degrees. Put cranberries, sugar, cornstarch, nutmeg, salt and walnuts in a medium bowl. Mix well with a spoon and set aside. Divide the dough for the crust into 2 pieces, on slightly bigger than the other. Roll out the smaller piece of dough and place the dough in the pan. Dot the top of the cranberries with butter cut into small pieces. Roll out the remaining dough so it is slightly bigger than the pan. Carefully lay the dough over the filling and crimp the edges closed. Cut a few vents into the crust. Seperate the egg white from the yolk. Gently beat the white with a fork. Brush the white onto the crust and sprinkle a 1-2 teaspoons of sugar over the top. Bake on the middle rack of the oven until the crust is golden, about 40 minutes.
I was going to post this recipe on Sunday as a celebration of being on vacation for the next nine days but all I have done for the first 2 days of my vacation is sleep. Don’t feel bad for me, I don’t sleep well most nights so if I sleep all day it is because I need it. Also don’t feel bad for me because I still have 7 days of vacation left.
Preheat the oven to 350 degrees. Spray a 5 x 2 inch loaf pan with non stick cooking spray. In a small bowl, combine flour, sugar, baking powder, and salt. Mix well. In an other small bowl, combine the milk, orange juice, cooled butter, oil, orange zest, cranberries and nuts, if using. Combine the wet ingredients with the dry ingredients. Stir to combine until just moistened. Scrape batter into the prepared pan. Bake for 30 -40 minutes or until a toothpick inserted in the center comes out clean.
It just wouldn’t be the Holiday season if I didn’t post a few cranberry recipes. This year I am going with a condiment theme. Earlier this week I posted a savory recipe for cranberry mustard. Today I am going with a sweet application and giving you a recipe for cranberry butter. This isn’t cranberry sauce mixed with a stick of butter. It is a combination of cranberries and maple syrup that is cooked low and slow then pureed to a smooth, concentrated, sweet and tangy spread.
I use this spread on toast, in yogurt, on ice cream, on waffles and pancakes, in a lovely salad dressing and on a spoon while standing in front of the fridge. It is just that good. Head on over to Christina Lanes’ awesome blog, Dessert for Two for the recipe.
Note: I cut the recipe in half and got 4 four ounce jars of cranberry butter.