Crockpot Cranberry Pork Roast

Today’s cranberry recipes features BOTH dried cranberries and fresh cranberries! Bonus points for that. Did you know that you can freeze fresh cranberries? I didn’t know that until this year. In fact, on the bag of cranberries that I picked up the other day, it said “Buy two bags, freeze one” It says on the bag to just throw the bag into the freezer as it is. I’ve been doing this because we both love the flavor of cranberries and I’d love to have them in the house even when they’re out of season.

I wanted to feature at least one savory cranberry dish this week. This recipe couldn’t have been any easier. I always say that I love the no-fuss crockpot meals. This one is definitely no fuss. Just throw everything in the crockpot, turn it on low and forget about it until you walk in the door from work to a wondering smelling pork roast.

Hubby and I both really enjoyed this pork. The meat itself was very tender and fell apart as we filled up our plates. The cranberries provided a sweet and tart flavor combination that was unique. Don’t worry, it wasn’t overly sweet at all. We agreed that we will definitely be making this again. It did make quite a bit of meat, so we froze half of it for a quick meal in the future when we don’t have time to cook.

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Cranberry Pork Roast

Ingredients:

1 (2.5-3 lb) pork loin roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard - I didn't have any so I used a bit of prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup golden raisins - I didn't have any so I used dried cranberries
1 clove garlic, chopped - I used 3
1/3 cup cranberry juice
1/2 small lemon, thinly sliced

Directions:

Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.

Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.

Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.

Check out my week of Cranberries here.

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14 Responses to “Blueberry Pie Bars”

  1. #
    1
    Jennifer @ Peanut Butter and Peppers — August 13, 2013 at 6:03 am

    I just love blueberries and your bars look simply incredible!!

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    2
    Jocelyn (Grandbaby Cakes) — August 13, 2013 at 8:03 am

    These bars are so awesome!! Gorgeous!

  3. #
    3
    Shannon — August 13, 2013 at 10:30 am

    holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂

  4. #
    4
    Lynna — August 21, 2013 at 2:12 am

    These pie bars look amazing! I`m wishing I had blueberries right now!

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    5
    Nutmeg Nanny — August 23, 2013 at 7:36 pm

    I love pie bars!! They look so delicious 🙂 I am loving this recipe!

  6. #
    6
    Laura — August 29, 2013 at 7:19 pm

    Yum these are gorgeous. Love the changes you made.

  7. #
    7
    suzy — September 16, 2013 at 8:07 pm

    Tried it, tasted awesome! Thanks for the recipe!!

    • beantownbaker — September 26th, 2013 @ 8:47 am

      So glad you enjoyed the recipe!

  8. #
    8
    Lauren — October 1, 2013 at 12:34 pm

    Made these and my family ate them in one day! Thanks for the great recipe!!

    • beantownbaker — October 6th, 2013 @ 8:11 pm

      So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.

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    9
    Robin — April 24, 2014 at 9:28 pm

    Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!

    • beantownbaker — April 27th, 2014 @ 2:47 pm

      I’ve made these with peaches and they’re delicious – definitely do that this summer.

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    10
    Eugenie — July 27, 2014 at 10:13 pm

    Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!

    • beantownbaker — September 2nd, 2014 @ 7:25 pm

      Love fresh nutmeg! Sounds great.

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