I have been aching to make something with cranberries for weeks. (It means we’re just that much closer to the holidays!) I was willing to use frozen, but those could not even be found. Last week, lo and behold, there they were at the very end of the berry table at the farmer’s market. I secretly think the employees put them somewhere discreet in an effort to keep them all for themselves. I’m probably wrong, but they are easy to miss.
I was inspired by Stephanie at Mama and Baby Love and her Ginger-Cranberry Pork Roast (you can buy her e-cookbook here.) The recipe was incredibly versatile. It’s great to have a base that you can change around as you wish without having to worry about ruining that night’s dinner.
After the crock pot worked its magic, I transferred some of the meat and veggies to a casserole dish and added a sliced apple and let it bake on 350 until the apple was soft. Serve it over mashed potatoes and you will have yourself a fine, cold weather-worthy meal.
Cranberry Pork with Apples
2lb pork roast, fat trimmed
12oz bag fresh cranberries
1/4 cup fresh ginger
4 cloves garlic, chopped
1 cup carrots, chopped
1 tablespoon sugar
1 tablespoon quick cooking tapioca
1 cup vegetable broth
1 Fuji apple, sliced (for later)
Combine pork, cranberries, ginger, garlic, carrots, sugar, tapioca, and broth in a slow cooker. Let cook on low for 6 hours.
Once pork is cooked, preheat oven to 350, and transfer pork, veggies, and juices to a baking dish. Add sliced apple and cook until apple is tender, approximately 20 minutes.