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Grandma's Farmhouse Turkey Brine
Dinner American

Grandma's Farmhouse Turkey Brine

4.7

Prep
5 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine salt, poultry seasoning, onion powder, and black pepper in a large stockpot; pour in vegetable stock, water, and cranberry juice and bring to a boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat; cool to room temperature.
  2. 2 Submerge a turkey into cooled brine; refrigerate 12 to 16 hours. Drain turkey; pat dry before roasting according to your recipe's instructions.

By Blair

Slow Cooker Cranberry Pork Roast
Dinner American

Slow Cooker Cranberry Pork Roast

4.4

Prep
15 min
Cook
370 min
Total
385 min

Instructions

  1. 1 Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
  2. 2 Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
  3. 3 Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
  4. 4 Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
  5. 5 Slice pork and serve with cranberry sauce.

By gtmecheng

Elegant Thanksgiving Squash Side Dish
Dinner American

Elegant Thanksgiving Squash Side Dish

3.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.
  2. 2 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.
  3. 3 Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.
  4. 4 Stir raisins into squash puree and top with goat cheese.

By kelise

Stuffed Pork Chops with Cranberries
Dinner American

Stuffed Pork Chops with Cranberries

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
  2. 2 Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
  3. 3 Preheat an oven to 400 degrees F (200 degrees C).
  4. 4 Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
  5. 5 Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.

By POPS OHIO

Fresh Cranberry-Orange Sauce
Dinner

Fresh Cranberry-Orange Sauce

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
  2. 2 Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
  3. 3 Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

By lutzflcat

Citrus Spinach Salad with Feta and Cranberry Dressing
Dinner

Citrus Spinach Salad with Feta and Cranberry Dressing

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  3. 3 Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  4. 4 Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  5. 5 Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

By Sahara B

Stuffed Bison Burgers with Caramelized Figs and Shallots
Dinner

Stuffed Bison Burgers with Caramelized Figs and Shallots

4.7

Prep
30 min
Cook
27 min
Total
72 min

Instructions

  1. 1 Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
  2. 2 For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
  3. 3 Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
  4. 4 For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

By The Bison Council

Candy Apple Martini
Drink American

Candy Apple Martini

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a cocktail shaker with ice; add vodka, apple schnapps, butterscotch schnapps, and cranberry juice.
  3. 3 Cover and shake until the outside of the shaker has frosted.
  4. 4 Strain into a chilled glass and garnish with marachino cherry.

By alisu4ea

Witches' Brew
Drink American

Witches' Brew

4.6

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice.
  2. 2 Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
  3. 3 Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
  4. 4 To serve: Carefully cut glove to remove from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

By MOMMYGABS