|
|
2 of 2 total
recipes
<<First <Previous Next> Last>>
|
See all Recipes for:
Fresh/Frozen Cranberries
|
CRANBERRY SWEET AND SOUR PORK
1 can (8¾ oz.) pineapple tidbits, liquid drained and reserved
1 Tbsp cornstarch
½ cup barbecue sauce
1 cup whole-berry cranberry sauce (see recipe below)
1½ lbs pork tenderloin, cut into ½ inch cubes
½ tsp salt
¼ tsp pepper
1 medium green pepper, cut into strips
cooked rice or chow mein noodles
In a bowl, combine pineapple liquid and cornstarch; set aside. Stir in sauces and set aside. In a large skillet, heat oil over high heat. Add pork, salt and pepper; stir-fry for about 3 minutes or until meat is no longer pink. Add peppers and pineapple; stir-fry for 2 minutes more. Stir cornstarch mixture and add to skillet. Cook, stirring constantly, over medium-high heat, until thickened. Serve over rice or noodles. Yield: 6 servings.
WHOLE CRANBERRY SAUCE:
¾ cup sugar
½ cup plus 4 Tbsp water
1 ½ cups (6 oz. by weight) CAPE BLANCO CRANBERRIES
Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Allow sauce to cool before adding to above mixture.
|
2 of 2 total
recipes
<<First <Previous Next> Last>>
|
|
|
|
|
|
