Here are two options for yummy cranberry pan sauces, to be served with pork (but also workable for poultry). Read through these two options, experiment and enjoy!
Look below for a recipe on unsweetened dried cranberries. It takes a lot of time so be forewarned.
A food dehydrator makes shorter work of this process.
Made by Jess’ friend Karen W., these sugared cranberries are downright amazing.
Here are some quick ideas from “honorable mentions” for your cranberries!
There’s a nice recipe for scones over at The Kitchn. As and adaptation, I added a few finely chopped apples and 1/2 teaspoon of almond extract. I did not try the dark rum glaze mentioned in the recipe as these were more of a breakfast thing here, but would be interested in hearing from those that check it out!
Cranberries, brown sugar, butter, and walnuts. Working together, they make a great topping for a brie (or just about anything, really!)
Recipes Using Cranberries
A great usage of the whole wheat pastry flour we sometimes see in the winter CSA. If you prefer a bit of sweetness to those unsweetened dried cranberries, try tossing them in a splash of maple syrup before baking!
You can also use all brown sugar vs. white and brown, I’ll try that next time!
Save this one! It’s quick to put together and festive with the cranberries bursting inside.
Butternut squash, acorn squash and cranberries can make a creative receptacle for whatever stuffing you’d like to use in this faux “crown roast”. It’s a bit of prep, but a fun vegetarian option to the holiday roast! Be sure to read the tips at the end of this post before embarking on this culinary adventure! Thanks to fellow Springdellian Pam H for turning us onto this recipe from Cooking Light!
Mix with quinoa and feta for a main course, or leave as is for a tasty side dish!
This version is made with thighs, but whatever you have on hand for chicken works! Tangy chicken, creamy butter, apple cider, balsamic vinegar, Sarah worked with what she had on-hand to make a delicious dinner.
This doesn’t show you how to make pesto, but rather provides a creative use for your pesto stored from the summer.
This sweet and tart sauce balances well with a savory cut of meat such as a pork chop or a quick pressure cooked chicken wing. It’s so versatile in its flavor, you may find yourself eating it for dessert after your main course!
A great way to take the pie on the go. Grab a cup of oats and you can use some of the filling to make a crisp too! Try different fillings, both sweet and savory are great fun!