Cranberries Shine During the Holiday Season
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Collapse ▲Everyone goes extra crazy about cranberries from Thanksgiving through New Year’s Day, sadly after that often cranberries are shelved. Most of us are all too familiar with the many ways to consume cranberry sauce during the Holidays, and stringing them around your vintage Christmas trees. Let’s not forget that cranberries are one of best fruits to have on the menu year-round, not only are they tasty, they are a great source of nutrients and antioxidants.
Cranberries can be found frozen, canned, dried and in juice, so that makes it extra easy to use them is all sorts of recipes. The sweet tart flavor of the cranberry compliment’s savory recipes as well as sweet. Cranberries also par well with meat, adding just the right amount of sweet and sour to make meaty dishes shine.
They are not only packed with flavor but as healthy foods go, they are at the top of the list due to their high nutrient and antioxidant content. Cranberries are considered a “super” food. A half a cup of cranberries contains only 25 calories, and are well known for lowering the risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.
Glazed Pork Roast
Ingredients:
- 4 pounds boneless pork loin roast
- 2 teaspoons cornstarch
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ teaspoon grated orange peel
- 2 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1 14 ounce can, cranberry sauce
- 1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled
Directions:
Combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, vinegar, and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325º F for 1 hour. Place onion wedges around pork. Spoon about ½ cup cranberry mixture over roast and onions.
Continue to roast for 30-60 minutes or until meat thermometer registers 155º F to 160º . Let stand 5-10 minutes before slicing. Serve with remaining cranberry mixture.
Article and Recipe provided by Lenoir County Extension Dr. Tammy D. Kelly. For more information and recipes please contact Jackson and Swain County Extension Director Robert J. Hawk at 828-488-3848 or “robert_hawk@ncsu.edu“