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     Once again, Wisconsin is the leading producer of cranberries. Our State produces over half the cranberries produced overall in our nation. One day, in early Fall, my husband and I drove to Warrens, Wisconsin to a cranberry packer. At that time you could buy bags of fresh cranberries that were one pound each. A thing of bygone years! There is no beauty to be compared with seeing the cranberry bogs flooded with these beautiful, bright red shiny berries, floating with the sunlight hitting them, making them look like a sea of rubies. A seen I will always remember...


     Cranberries are higher in vitamin C than oranges. Cranberries seem to be available in the supermarket only during Thanksgiving season. Sometimes it is difficult to find fresh cranberries, even at Christmas. Luckily, cranberries are available as Craisins, as well as, canned and frozen sauces. Of course, everybody knows the virtues of drinking a glass of refreshing cranberry juice. These little red tart balls have more uses in cooking than I have time for here! Just look at all the other cranberry related recipes that are on my site.


    The two recipes today are not using fresh cranberries, as they are not available right now; however, when they are you can check my site for past recipes. You must make the candy cranberries, as these are fun, crunchy things to serve during the holidays. Make them with your kids-- a fun project.

  Yvonne

Cranberry & Apricot Glazed Pork Roast

This would certainly be delicious to serve for a holiday meal or to guests anytime.

1 lb carrots, peeled and cut in half

Salt and Pepper

3 to 4 lbs Center Cut Pork Loin Roast

Seasoned Salt

1 lg onion diced


Place carrots in bottom of slow cooker. Season with salt and pepper. Season roast and place on top of carrots. Sprinkle onion on top.


1 tsp. minced garlic

1 15-oz can whole cranberry sauce

1 cup apricot nectar (juice)

2/3 cup dried apricots

Juice of 1/2 a lemon

1 tsp dry mustard

2 Tbls brown sugar

1/4 tsp pepper flakes, optional


Place all these ingredients in food processor and blend, chopping apricots to small pieces. Pour over roast. Cover and cook on low 6 to 8 hours. Remove roast and carrots and thicken sauce with a mixture of 3 Tbls cornstarch and 1/2 cup cold water. Add some of this stirring to thicken to desired consistency. Serve with long grained and wild rice mix.


Candy Cranberries

These are fun to serve in a pretty little candy dish, but don’t tell your guests what they are.


1 12oz bag of fresh cranberries, rinsed and dried

2 egg whites

1 Tbls of water

1/4 tsp vanilla

2 cups plus powdered sugar


In a medium-sized bowl, beat egg whites, water, and vanilla with a whisk until they are slightly frothy. Place powdered sugar in a 13x9 pan, spreading it to cover base from end-to-end. Take a small handful of cranberries and put them in the egg white mixture; get them thoroughly wet. Lift them out with your fingers, draining slightly. Place them in the powdered sugar, shaking the pan from left to right, let the cranberries roll and coat themselves with powdered sugar. As you do this repeatedly, you may find that you want to fluff up the powdered sugar with a fork or even add more. Lift the now well-coated cranberries out and place on a foil-covered sheet pan. Repeat this process until all berries are coated; don’t let them touch each other and leave them standing out to dry. If you see that some have not coated well, roll them again. Fluffing the powdered sugar, helps to loosen it if you are not draining them well enough. These will dry and get crunchy. When you bite them you have the sweetness of the sugar and the tartness of the berry. A fun, fast, and healthy snack.


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Baked Apple French Toast

The most delicious breakfast! This is almost like a bread pudding.

French Toast Part

8 1” slices French bread

4 eggs

1 1/2 cups milk (you can use half milk and half egg nog.)

1 tsp vanilla

Dash of nutmeg


Topping:

2 Tbls sugar

1/4 tsp cinnamon


Preheat oven to 375F. Butter a 3 quart baking dish (not metal, 13x9 glass preferred).


In a flat baking dish combine eggs, milk and vanilla and whisk well. Place bread slices into mixture turning to coat both sides. Let sit while you do the Apple Stuff.


Apple Stuff

4 to 5 large baking apples, peeled

1 cup brown sugar

1 stick butter

Dash of salt

1/2 tsp cinnamon

1/4 cup chopped pecans

1/4 cup craisins


Apple Stuff:  Peel, core, and cut apples in a 1/4” slices. Place brown sugar, butter and salt in a large fry pan. Saute apples until almost tender. Pour apples and liquid into prepared pan. Sprinkle on the nuts and craisins. Place bread slices on top and sprinkle top of bread with a mixture of the sugar and cinnamon. Bake uncovered, 40-50 minutes until apples are soft and bread is puffed and slightly crisp. Serves 4 to 6.


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