Crockpot Cranberry Pork Roast
Today’s cranberry recipes features BOTH dried cranberries and fresh cranberries! Bonus points for that. Did you know that you can freeze fresh cranberries? I didn’t know that until this year. In fact, on the bag of cranberries that I picked up the other day, it said “Buy two bags, freeze one” It says on the bag to just throw the bag into the freezer as it is. I’ve been doing this because we both love the flavor of cranberries and I’d love to have them in the house even when they’re out of season.
I wanted to feature at least one savory cranberry dish this week. This recipe couldn’t have been any easier. I always say that I love the no-fuss crockpot meals. This one is definitely no fuss. Just throw everything in the crockpot, turn it on low and forget about it until you walk in the door from work to a wondering smelling pork roast.
Hubby and I both really enjoyed this pork. The meat itself was very tender and fell apart as we filled up our plates. The cranberries provided a sweet and tart flavor combination that was unique. Don’t worry, it wasn’t overly sweet at all. We agreed that we will definitely be making this again. It did make quite a bit of meat, so we froze half of it for a quick meal in the future when we don’t have time to cook.
Cranberry Pork Roast
Ingredients:
1 (2.5-3 lb) pork loin roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard - I didn't have any so I used a bit of prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup golden raisins - I didn't have any so I used dried cranberries
1 clove garlic, chopped - I used 3
1/3 cup cranberry juice
1/2 small lemon, thinly sliced
Directions:
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.
Recipe from A Year of Slow Cooking
Check out my week of Cranberries here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those are adorable! I love the idea of lemon meringue cupcakes.
They are adorable!! Great job and I am glad you had success with the recipe.
Congrats on a successful challenge!
OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
Your LMP looks great! I love the cuppies
LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
Congrats! These look fabulously divine!
Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
Those are so perfect!
PS: I have those red measuring bowls. I love them! 😀
so SMART to have all of your ingredients out FIRST. I really should know this by now.
Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?
And what did the husband think of the final product?
your little ones are adorable. Great job on your challenge!!
your lemon meringue cupcakes are so cute! job well done! 🙂
They’re so cute!! Great job!! :O)
i had that crust shrinkage problem too. it’s a bummer.
———-
kate
http://www.thecleanplateclub.net
Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
Your little cupcakes are adorable! That was a great idea!
Your little tarts lok just lovely. well done!
a challenge executed incrediblely well!
They look just perfect!!
Nice job!
Too cute! Love the cupcakes. I want one!
My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
Your “pie-cups” look perfect. Great job!
Jane of VeganBits.com
Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
You did a wonderful job on your lemon meringue tarts!
Natalie @ Gluten A Go Go
~ We’re lactose intolerant at our house too.
Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
I love your little lemon meringues!
Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
So cute! I’m sure everyone enjoyed you addition to the spread!
I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
It’s awesome for me to have a website, which is helpful in
favor of my know-how. thanks admin