Post by Megan
Our city just opened a new Costco store and like crazy people, we stood in a really long line twice (it’s a long story) to get a membership. I really think they have some amazing deals in that store, but my most recent purchase was a 3lb. bag of fresh cranberries for $5. What am I going to do with 3lbs. of cranberries? I should have thought that one out better, but I couldn’t help getting caught up in the nostalgia of the holidays. So, I took my cranberries home and decided to ask my Facebook friends for suggestions. They came through with some great ideas!
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Here are some recipes in honor of the cranberry:
(to be used as a garnish for meats or dressing):
12 oz. cranberries
1 cup of sugar
1/4 cup orange juice
1-2 tsp orange zest (grate the outside of the orange peel)
Place all ingredients into a small sauce pot and cook over medium heat, stirring frequently. When the cranberries reach a certain temperature, they will begin to burst. Continue cooking until sauce has thickened. Serve with your favorite meat such as turkey, chicken, or pork.
Cranberry Citrus Pork Tenderloin
1 Pork tenderloin
1 cup of water
1 cup of orange juice
1-2 cups cranberries
Salt and pepper to taste
Place pork tenderloin into slow cooker, followed by 1 cup of water and 1 cup of orange juice. Next, add desired amount of salt and pepper on top of tenderloin followed by the cranberries. Cut orange into slices and arrange on top of meat. Cook on low 6-8 hours or high 4-5 hours.
Cranberry Pumpkin Bread:
One of the BEST pumpkin bread recipes I’ve found is the Downeast Maine Pumpkin Bread
It makes three loaves of bread, so this is a great one to make and share with the neighbors or your friends…I’ve actually made quite a few friends with this bread. The recipe that follows is the one from allrecipes.com with a few changes of my own.
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
A handful of cranberries
I alter this recipe slightly by using 1 1/2 tsp cinnamon and 1 1/4 tsp pumpkin pie spice instead of the nutmeg, cloves, and ginger.
Preheat oven to 350 degrees F. Grease and flour three 7×3 inch loaf pans OR if you don’t have that many pans, you can use one loaf pan and one bundt pan. I also like to save time by using Baker’s Joy spray because it provides the grease and flour in one easy, less messy step. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the four, baking soda, salt, cinnamon, and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until blended. Pour into the prepared pans. Sprinkle the cranberries on top of the batter and gently push them down into the pan. Use more or less cranberries, depending on how much you love them!
Bake for 50 minutes at 350 degrees F. Insert toothpick into loaves. If they come out clean, then the loaves are done. (Recipe Credit)
Baked Oatmeal with Cranberries:
I don’t remember when I first discovered this recipe, however it has been a favorite of mine over the years. I make it all winter long as a comfort food and my children love it as well. It makes a great breakfast or can even double as a dessert if served fresh out of the oven with a scoop of vanilla ice cream on top. Baked Oatmeal is versatile in that you can add whatever you want to it. I’ve made it with bananas, apples, blueberries, etc. This year is the first time I’ve tried using cranberries. For this particular recipe, I did half cranberry (for me) and half chocolate chip (for my kiddos).
1/2 cup butter
1 cup brown sugar
2 eggs, beaten
3 cups quick oats
2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp cinnamon
1 tsp vanilla extract
Cream first 3 ingredients together. Add all other ingredients to creamed mixture. Bake in a 9×13″ pan at 350 degrees F for 20-30 minutes. Bake until slightly brown and firm all the way through (like cake). Serve warm.
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