Make Ahead 4 Ingredient Cranberry Sauce

This is a recipe I love. It is super easy and doesn’t require much. 4 Ingredient, 1 pot.

I am making this now, so this will be one thing less I have to do right before Thanksgiving Day. I like to have all my ducks in a row when it comes to being prepared. I have had things go wrong in the past that could have been prevented. Nonetheless I will be preparing things ahead and hoping everything works fine.

Cranberry Recipe

 

Remember I said 4 Ingredients: I used Fresh Cranberries. Always go for fresh if you can, frozen will work too. I used pineapple juice, but any citrus juice can be switched. Orange Juice a good substitute too. Zest of an Orange. If you have a fancy zester like mine use it. If you don’t http://www.wikihow.com/Zest-an-Orange there are three other ways.  Molasses or you can use real maple syrup.

Multi of Ingredients

Cranb zest molasses mixed together

Boiling

notice the pop

Look Closely the berries are splitting (you’ll hear popping noises)

Simmer until thickened

Simmer until thickened

See

See

vibrant colorNote the Vibrant color. This will go nicely with the Turkey. It also goes great with a pork loin.

Allow it to completely cool before transferring to a container/ziploc bag to freeze. Unthaw the day of event, rewarm and serve.

 

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Dad’s Choice-Stuffed Pork Loin Roast dinner

So I will be posting the photos as well as some step by step, although I didn’t capture the steps:

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Make Ahead Cranberry Sauce:

I used frozen since they aren’t in season.

Ingredients needed:

10 oz of cranberries, rinsed

1 cup orange juice

1 cup Pure Maple Syrup (it’s not pancake syrup it’s the real deal, usually 5-7 dollars)

1 lemon (or anything citrus) (squeezed)

Combine all in a pot and bring to a boil, 10 minutes or so until the cranberries “pop”. Either serve immediately, or put in a container for later. Can be made ahead.

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Now onto the Pork Loin Roast:

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Ingredients Needed

6lb pork loin roast

Fresh Sage

Fresh Thyme

Day Old French Bread

Ham (4 oz)

1 Medium Onion

Salt/Pepper As needed

Olive Oil,

Butchers Twine

My father split the roast in half, and then sliced it til it looked like above.

Chop up your herbs, finely dice the ham, and onion, Cut up the bread into small chunks. Combine everything, Add a little olive oil for moisture. Bag it up while you are prepping.

OLYMPUS DIGITAL CAMERAput a layer of it on the pork loin and roll up from one end. Tie with the butchers Twine. Place in Roasting Pan.

OLYMPUS DIGITAL CAMERACook at 350 degrees for 1 hr and 35 minutes. or until internal temperature reaches 155-160 degrees on you meat thermometer.

I am having issues getting the finished photo at least the plate photo for your viewing pleasure. Once I figure out how to transfer it, I will update this entry.

I accompanied the meat and cranberry sauce, with fresh green beans, roasted red and white potatoes (mini dutch potatoes),  and a broccoli salad.

The Green Beans were snapped at the ends, washed, cooked in water til tender but al dente. I tossed them in a saute pan with butter and seasoning before serving.

I chopped the potatoes into bite-size pieces, added the remaining Thyme, Olive Oil, Salt and Pepper and Roasted them in the oven at 425 degrees for 45 minutes or until tender.