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Full Online Book HomeLearning KitchenFruit - Cranberry - Pork Roast With Cranberries
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Fruit - Cranberry -  Pork Roast With Cranberries Post by :mcelvany Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2117

Click below to download : Fruit - Cranberry - Pork Roast With Cranberries (Format : PDF)

Fruit - Cranberry - Pork Roast With Cranberries

1 (2 1/2-pound) boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch

Place pork roast in 3 1/2 to 4 quart crockpot. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast. Cover; cook on low setting for 7-9 hours.

To serve, place roast on serving platter; cover with foil to keep warm.

Pour juices from crockpot into medium saucepan; if necessary, skim off any fat.

In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

Makes 6 servings.
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Fruit - Cranberry -  Pumpkin Cranberry Bread Fruit - Cranberry - Pumpkin Cranberry Bread

Fruit - Cranberry -  Pumpkin Cranberry Bread
2/3 c shortening 2 2/3 c sugar 2 c cooked pumpkin 2/3 c water 4 eggs 1 ts cinnamon 1 ts ground cloves 1 ts baking powder 2 ts baking soda 1 ts salt 3 1/3 c flour 2/3 c dried cranberries 2/3 c chopped walnuts Cream shortening and sugar. Add eggs one at a time blending well. Add pumpkin and water. Mix well. Combine next six ingredients and add to pumpkin mixture. Blend well. Add cranberries and nuts. Pour into three small loaf pans (8x4) that have been buttered and floured. Bake in an oven preheated to 350 for 1

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Fruit - Cranberry -  Pearl Onion And Cranberry Conserve
1 cup plus 1 teaspoon firmly packed golden brown sugar 1 cup water 2 cinnamon sticks 1 tablespoon chopped peeled fresh ginger 1 teaspoon grated lemon peel 1 (10-ounce) basket pearl onions 2 1/2 tablespoons unsalted butter 1/8 teaspoon salt 1/4 cup dried currants 3 tablespoons Madeira 1 teaspoon red wine vinegar 2 cups cranberries Combine 1 cup sugar, water, cinnamon, ginger and lemon peel in heavy saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside. Blanch onions in medium pot of boiling water 4 minutes. Drain, rinse under cold water. Peel onions. Melt