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

Grilled Mango Pork

I take no credit for this recipe. It can be found at the original site Recipetips.com

I am re-posting it here for my own convenience, so that I can find it again. It was YUMMY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Description: 1 chop, about 1/2 cup slices and sauce

Servings: 4

Ingredients

- 4 pork chops - 1 large mango, divided - 1 small onion - 1/2 cup raisins, preferably golden raisins - 2 cloves garlic, or more to taste - 1 teaspoon ginger - 1/2 teaspoon cayenne pepper, or to taste - 1/2 cup water salt and pepper to taste

Directions

• Peel the mango and then slice half and dice the other half. Set the slices aside. Chop onion and garlic.
• Mix diced mango, onion, raisins, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside (this can be prepared ahead, if desired).
• Preheat the grill. Trim excess fat from the chops. Lightly salt and pepper each side and grill to desired doneness. Briefly grill the mango slices, if desired. (They are good either grilled or not).
• Serve chops with sauce spooned over and around them with slices on top.

I would recommend using a mango that is a little bit green, as the tart comes out and blends nicely with the pork and it is also easier to grill when it is less mushy. I think any cut of pork would work fine. I quickly dipped the meat in a rinse of vegetable oil and soy sauce before putting on the bbq. We served it over a wild rice mixture with green beans on the side. Delish!

Apple Butternut Squash Soup

from Cornell Dining (thank you DAD) - originally posted with a fallish feast

1/4 cup butter (or oil)
1 medium onion, diced
2 tsp curry powder
1 butternut squash
1 Granny Smith Apple
1 tsp salt
1/2 tsp black pepper
3 cups water
3 cups fresh apple cider

Sautee onions in butter and curry powder. Peel, deseed and chunk squash and apple and add to onions. Add enough water to cover, boil for 30 minutes or until tender. Puree with immersion blender. Return to pot, add apple cider. Heat and serve. Garnish with Candied Walnuts if you like.

Mango Peach Sorbet

See the original post with photos here

I peeled 2 large mangoes and 4 very large peaches with my magnificent Cutco Veggie Peeler. Pureed in the blender with 1/2 cup sugar. Fruit puree transferred to a sauce pan, added 1 can frozen limeade concentrate, 1/2 can water, 1 package of unflavored gelatin. Cooked over medium heat for 3-5 minutes, just enough time to allow everything to dissolve and mix thoroughly. Transferred to metal 9 x 13 pan and put into the freezer.

After 2 hours, pulled out the pan and stirred with a spatula.

Return to the freezer for 2 hours more.

Removed pan and scraped out with an ice cream scoop.

Found taste testers who review this as "a yummy special desert."