Winnipeg Free Press - PRINT EDITION

Cranberry sauce covers it all

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WHAT to do with leftover cranberry sauce? I mix it with mayo and spread it on turkey sandwiches. Penny Wakun likes it on toast but wonders if day-after cranberry sauce could have a grander destiny.

This week we start with Sylvia Cassie's favourite cranberry sauce, followed up with a slow-cooked pork dish from Brandon's Jennifer Whidden that makes smart use of cranberry sauce's tart-sweet taste.

Currently, Dianne Fotheringham is looking for the recipe for plum pudding and caramel rum sauce that she sampled at the Patti Cakes stand at last year's Winnipeg Convention Centre craft show. Fran Mills wonders if anyone has the recipe for Eaton's meat pies -- this one goes back to the 1950s!

Recipes for our cookie-a-day project are streaming in (though we are inexplicably low on chocolate-based cookies).

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Cranberry-apple sauce

 

2 apples, peeled, cored and sliced

750 ml (3 cups) fresh or frozen cranberries (the equivalent of 1x 340 g or 12 oz. bag)

175 ml (3/4 cup) granulated sugar

125 ml (1/2 cup) orange juice

 

Combine ingredients in a heavy saucepan. Cook over medium heat until cranberry skins pop, then reduce heat and simmer, stirring occasionally, for about 10 minutes more, or until apples are tender and mixture is thickened. Remove from heat, cool, and store in the fridge.

Taster's notes: A great cranberry sauce to serve alongside poultry or ham, and the hint of apples makes it perfect to pair with the pork roast below.

Slow-cooked cranberry pork roast

 

1.5-2 kg (3-4 lb.) boneless centre-cut pork loin roast (not tenderloin)

375 ml (1 1/2 cup) homemade cranberry sauce, or 1x348-ml can whole berry cranberry sauce

30 ml (2 tbsp.) spicy or grainy mustard

1 pouch (39 g or a scant 1/4 cup) onion soup mix

125 ml (1/2 cup) orange juice

10 ml (2 tsp.) grated fresh ginger

 

Place roast in slow cooker. Mix remaining ingredients together in a small bowl and pour over roast. Cook on high for one hour, then lower temperature and cook on low 5-7 hours. Slow cookers can vary. The Canadian Food Inspection Agency recommends cooking pork to an internal temperature of 71 C (160 F), while some cooks are comfortable with temps from 63-68 C (145-155 F). Slice roast and serve with sauce.

Tester's notes: Very easy, tender and tasty. You can brown the roast first, for esthetic reasons or to cook off some fat, but it's not necessary. As with all slow cooker recipes, avoid peeking. (The instructions for my machine suggest adding 15 minutes cooking time each time the lid is lifted to compensate for the lost heat.)

 

 

Republished from the Winnipeg Free Press print edition November 24, 2010 C5

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