Cranberry Bbq Pork With Squash And Apples Recipes

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
• Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

CRANBERRY-APPLE PORK CHOPS

Steps:

• Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.

PORK CHOPS WITH APPLES & CRANBERRIES

Steps:

• In a large skillet, heat butter over medium heat.
• Add onions and sauté for 4 to 6 minutes, until lightly browned.
• Remove onions to a plate and set aside.
• Add vegetable oil to the skillet.
• Sprinkle pork chops with salt and pepper then dredge in flour.
• Brown the pork chops for about 2 minutes on each side.
• Return the onions to the skillet making a layer over the chops.
• Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
• Pour the apple mixture over the pork chops and onions and bring to a simmer.
• Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover and simmer for 20 minutes.
• Stir in cranberries and continue cooking for 2 minutes longer.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.