Crock Pot Cranberry Apple Butter

All content and images are from Mommie Cooks


This is SO yummy - I'm making my second batch today - and I think it'll be lovingly given away whenever possible.

I have to link it here, so I can always find it again.

Ingredients

10-12 Apples, Chopped
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt

Instructions

Throw it all in your slow cooker and cook it on low for 12 hours. Because I added cranberries, I decided to go ahead and emulsify it smooth.

Servings: 5

Harvest Cranberry Pork

I made this tonight - a little of this, a little of that... and WOW - it was DELISH!

It was accompanied by roasted butternut squash (a little butter, brown sugar and garlic salt), biscuits and mix greens with pear, feta and candied pecans. Yum yum yum

5 lbs of Country Style Pork ribs (few bones and lots of meat)
1 medium yellow onion diced
1 leek- sliced and diced
1 bell pepper- diced
2 cloves garlic
1 cup fresh cranberries
1/2 cup brown sugar
2 cups of orange juice
1 tbs rosemary
1 packet of lipton onion soup mix
Oil

Heat oil in fry pan. sprinkle 1/2 packet of soup mix in baking dish. Sear sides of the meat till browned. Move to baking dish. sprinkle with remaining soup mix and rosemary. cook onion, leek, garlic and pepper in the same pan/oil, scraping up bits left from the meat. Once veggies are tender, add cranberries, sugar and OJ. Bring to a boil, simmer until most of the cranberries have popped. Pour over baking dish. 400 degrees for an hour or until internal temp reaches 170.

The butternut squash is a definite must have for a side.