cranberry sauce Archives - The Recipe Rebel

Homemade Rotel Dip

Chicken Bacon Alfredo Potato Skins

Cream Cheese Fruit Dip

Garlic Parmesan Chicken Wings

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Baked Brie Bites

These Baked Brie Bites can be made with cranberry and brie, tomato and pesto, red pepper jelly with red pepper flakes, or bacon and caramelized onion for a real crowd pleaser that everyone will love!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 147cal

Author Ashley Fehr

Ingredients

1 sheet puff pastry (thawed in the fridge) 225 grams
125 grams brie (4.5 ounces)

Cranberry Pecan

a spoonful of cranberry sauce (warmed)
finely chopped pecans
a sprinkle of salt and fresh cracked pepper

Pesto Tomato

a spoonful of pesto sauce (about 1/2-1 teaspoon)
1 quartered cherry tomato
a sprinkle of salt and fresh cracked pepper

Red Pepper Jelly

a spoonful of red pepper jelly (warmed) about 1/2-1 teaspoon
crushed red pepper flakes (optional) – or fresh cracked pepper
a sprinkle of salt

Bacon and Caramelized Onion

a spoonful of crispy chopped bacon or bacon bits
a spoonful of caramelized onions (homemade or store bought)
a sprinkle of salt and fresh cracked pepper

US Customary – Metric

Instructions

Preheat the oven to 375 degrees F and grease a mini muffin pan.
Unroll the puff pastry and cut into 12 squares.
Place on square in each mini muffin cup. Cut the brie into 12 cubes and place one cube on each puff pastry square.
Top with toppings as desired — I have included rough amounts for each cup, so how much you need will depend on your tastes and how many you are making in each flavor. I love making a bunch of flavors to suit everyone's tastes!
Bake for 15-18 minutes until golden on the edges.
Let cool for 5 minutes before removing from the pan. Allow to cool at least 10 minutes before serving.

Video

Notes

*Nutrition information does not include toppings, as each will vary considerably.

Flavor varieties:

I have not included exact amounts for the toppings because it will depend on how many you make of each. You only need a small amount of sauce for each bite so if you start with a can or jar, you will easily have enough to go around.

For every 4 bites, I would roughly aim for:

⅛ cup of any sauce or caramelized onions
2 tablespoons of chopped nuts
4 cherry tomatoes
1 slice of thick-cut bacon
Make ahead: These baked brie bites can easily be made ahead and frozen. Simply bake according to the recipe instructions, cool completely, and place in an airtight container. To reheat, place on a baking sheet and bake at 350 until heated through.
Storage: These bites are best served freshly baked, but you can store leftovers in the refrigerator for up to 5 days when covered with plastic wrap or put in an airtight container in a single layer.

Nutrition

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Instant Pot Roast Beef with Cranberry Gravy

Ashley Fehr — Fri, 14 Dec 2018 06:19:34 +0000

This Instant Pot Roast Beef is fall apart tender and has the best sweet and savory gravy! It’s an easy pressure cooker roast beef recipe that is perfect for any night of the week!

Not into cranberry sauce?
Want to add veggies to this Instant Pot Roast Beef?
What is the best roast to use in your pressure cooker?
What to serve with this Instant Pot Roast Beef?
Instant Pot Roast Beef with Cranberry Gravy Recipe

I want you all to know — I have not broken up with my Instant Pot.

We’ve just been taking a little break as I fell back in love with my slow cooker

As this Instant Pot Pot Roast (the best recipe, if you ask me!) is getting more popular, I wanted to come up with another Instant Pot roast recipe that will take you right through the holiday season (and beyond).

And besides, I know that whoever didn’t get an Instant Pot on Black Friday is definitely getting one for Christmas, so I have a ton of new Instant Pot recipes up my sleeve for January (so, so excited about some of the fun things you’ll see!). I’ve got your back

This pressure cooker roast beef is fall apart tender. You can try to slice it, but it’s probably not going to work that well

It’s ridiculously moist and loaded with flavor, plus you can choose to sear before pressure cooking or just dump and go (we all have those days where we need to dump and go!).

This winter, I’ve been loving cranberry sauce and using it in pretty much everything.

It adds this great sweet and tangy flavor, plus a little thickness, to any sauce or gravy. And while I usually use it on pork (like this Crock Pot Pork Tenderloin with Cranberry Sauce — so good!), it is great on beef as well!

Not into cranberry sauce?

If you want to skip the cranberry and just make a traditional beef gravy for this Instant Pot Roast Beef, you definitely can. Just leave out the cranberry sauce!

Remove the roast beef to a cutting board to rest, turn the Instant Pot to saute and thicken the juices with a slurry of corn starch and water. Adjust the seasonings to taste as needed, and serve with your gorgeous, juicy pressure cooker roast beef.

Want to add veggies to this Instant Pot Roast Beef?

If you want to make this pressure cooker roast beef into a traditional pot roast with potatoes and carrots, you can absolutely do that!

Add small potatoes (1-1.5″ in diameter), whole, and baby carrots or thick sliced carrots to the roast at the end of cook time. Seal the Instant Pot and select Manual or Pressure Cook for 3 minutes. Then let pressure release naturally for 7-10 minutes before opening the valve and removing the lid.

Whatever you do, resist the urge to add vegetables when you first start cooking your roast in the Instant Pot — they will be unappetizing mush!

What is the best roast to use in your pressure cooker?

Most people would swear by a chuck roast, but I think a variety of roasts work in this situation because the pressure cooker is a pro when it comes to tenderizing inexpensive cuts of meat.

Go ahead and use a chuck roast (I believe this is referred to as blade in Canada), round roast, or in my case I use a sirloin roast.

What to serve with this Instant Pot Roast Beef?

Here are a few side dishes that go perfectly with this pressure cooker roast!

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Instant Pot Roast Beef with Cranberry Gravy

This Instant Pot Roast Beef is fall apart tender and has the best sweet and savory gravy! It’s an easy pressure cooker roast beef recipe that is perfect for any night of the week!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 417cal

Author Ashley Fehr

Ingredients

1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1.75 kg beef roast about 3.5lbs
2 tablespoons canola oil
1 cup low sodium beef broth
350 ml cranberry sauce (1 can)
1/4 cup brown sugar
1 teaspoon minced garlic
1 pinch red chili flakes
salt and pepper

Instructions

In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast.
Turn the Instant Pot to saute and add the oil. Sear the roast on all sides until golden brown and releases from the pan easily. *You can skip this step, but it does help to keep the juices in the meat and adds flavor.
Add beef broth to Instant Pot and scrape the bottom of the pan if there are any bits stuck on — this prevents the burn method from appearing.
Close the lid, turn the valve to sealing and select Manual or Pressure Cook for 80-90 minutes (depending on the size of your roast. If you cut it into two or three pieces, you can reduce the time slightly). The Instant Pot will take about 10 minutes to build pressure and begin counting down.
After the cook time is up, allow the pressure to release naturally for 10 minutes. Open the lid, remove the roast to a cutting board and let rest.
Drain all juices from the Instant Pot except for 1 ½ cups. Add cranberry sauce, sugar, garlic and red chili flakes for a bit of spice if desired. Turn to saute and cook and whisk until bubbly and combined.
Adjust salt and pepper to taste. Shred or pull beef and serve with cranberry gravy.

Nutrition

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Crock Pot Pork Tenderloin with Cranberry Sauce

Ashley Fehr — Tue, 13 Nov 2018 06:40:49 +0000

This Crock Pot Pork Tenderloin with Cranberry Sauce is an easy weeknight meal or a fancy holiday dinner — you decide! The BEST pork tenderloin recipe.

What’s the difference between a pork loin and pork tenderloin?
How to make Crock Pot Pork Tenderloin with Cranberry Sauce:
How to prep this Crock Pot Pork Tenderloin ahead:
More pork tenderloin recipes:
Crock Pot Pork Tenderloin with Cranberry Sauce Recipe

So I was digging through my freezer last week and discovered I had two packages of pork tenderloins down in the bottom. I was thrilled!

Pork tenderloin is one of those things that cooks so quickly and easily that it can easily be supper on a crazy weeknight when you have a million other things going on, or it can be dressed up as Thanksgiving or Christmas dinner.

This Crock Pot Pork Tenderloin with Cranberry Sauce? I like to thing it can swing either way

I long ago discovered the amazing combination that is pork and cranberry but I’ve yet to do anything with it around here. Today’s the day that changes!

Since you’re all going to have buckets of leftover cranberry sauce from Thanksgiving and Christmas, it’s probably a good idea to add this to your post-holiday-leftovers menu.

This cranberry sauce is awesome over mashed potatoes with a side of veggies or salad — it’s the perfect combination of sweet and tangy and savory — and the crock pot pork tenderloin is so tenderloin, you can cut it with a fork!

What’s the difference between a pork loin and pork tenderloin?

You can definitely use this recipe for pork loin (I love cooking pork loin in my crock pot or slow cooker, too!), but you’ll need to adjust the cook time because they are not the same thing.

A pork loin is much thicker (likely twice as thick in diameter) as a pork tenderloin, so it’s important to know the difference because a pork loin will need at least twice as much time.

A pork tenderloin is always right around the 1 lb (between .75lbs and 2 lbs) mark in weight, while a pork loin can fall anywhere between 2 and 5 lbs.

How to make Crock Pot Pork Tenderloin with Cranberry Sauce:

Trim the silver skin. Once you unwrap your pork tenderloin, you’ll see a silver skin that runs almost the length of the tenderloin. You want to take a sharp knife and run it along the edge to remove this skin, which can become tough and chewy during the cooking process. Here is a handy little video that shows you how if you’re unsure.
Prep the sauce. The sauce is simple and you can definitely adjust the seasonings to your tastes. Feel free to substitute homemade cranberry sauce for my shortcut of canned whole berry cranberry sauce if you have it around.
Lay the tenderloin flat. You will likely want to cut the pork tenderloin in half to fit flat in the slow cooker, so that it cooks evenly.
Don’t overcook. Tenderloin doesn’t actually take that long to cook, so be sure not to leave it cooking all day or it will end up dry. A thermometer in the thickest part of the tenderloin should read 150-160 degrees, depending on how well you like it done.

How to prep this Crock Pot Pork Tenderloin ahead:

This Crock Pot Pork Tenderloin is a great recipe to prep ahead for the the next day! You can simply prepare the sauce and tenderloin in the crock pot, cover, and refrigerate until the morning.

In the morning (or afternoon!), place the pot in the slow cooker and continue with the cooking process.

More pork tenderloin recipes:

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Crock Pot Pork Tenderloin with Cranberry Sauce

This Crock Pot Pork Tenderloin with Cranberry Sauce is an easy slow cooker meal or a fancy holiday dinner — you decide! The BEST pork tenderloin recipe.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 362cal

Author Ashley Fehr

Ingredients

1 pork tenderloin (1-1.5lbs, trimmed — see post above)
1 1/2 cups whole berry cranberry sauce (1 348ml can)
1/4 cup brown sugar (35g)
1/3 cup low sodium chicken broth (75g)
2 tablespoons apple cider vinegar (30g)
1 tablespoon corn starch (10g)
1 teaspoon minced garlic
1/2 teaspoon salt
1 pinch black pepper

Instructions

Place pork tenderloin in 2-4 quart crock pot, cutting in half lengthwise to fit flat if necessary.
In a large bowl or glass measuring cup, whisk together cranberry sauce, sugar, broth, vinegar, corn starch, garlic, salt and pepper. Pour over tenderloin in crock pot, lifting the pork to let the sauce seep underneath.
Cover and cook on high for 2 hours or low for 4 hours, or until it reaches an internal temperature of 150-165 degrees. Remove pork and place on a cutting board to rest for 3-5 minutes.
If desired, add an additional tablespoon of corn starch mixed with a tablespoon of water to thicken remaining juices.
Slice and serve with sauce.

Notes

OPTIONAL: You can sear the tenderloin before slow cooking, but I choose not too. The exterior won’t be crispy when you serve as it is cooked in a moist environment.

Nutrition

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Instant Pot Pulled Pork with Cranberry BBQ Sauce

Ashley Fehr — Tue, 22 May 2018 06:01:57 +0000

This Instant Pot Pulled Pork with Cranberry BBQ Sauce is sweet and tangy with a little kick! It is SO easy, the pork loin is fall apart tender and the barbecue sauce cooks right in the pressure cooker! Makes a large batch so it’s perfect for those summer cookouts, but it’s also freezer friendly!

Maybe you’ve figured out by now that we are big fans of pulled pork. (Did this Honey Balsamic Pulled Pork or this Pineapple Brown Sugar Pulled Pork give it away?)

Maybe you’ve figured out we’re also really big fans of sauce.

Dr. Pepper BBQ Sauce, Pineapple BBQ Sauce, Cherry BBQ Sauce — you name it, just let me slather it on everything.

The newest addition to the family is this unreal Cranberry BBQ Sauce, made with cranberry juice and cranberry sauce, for loads of fruity, tangy flavor.

If you’ve never tried cranberry with pork, you are missing out! The two make an incredible pair, and once you try this Instant Pot Pulled Pork I’m not sure you’ll need any other recipes.

I think cranberries are underrated this time of year.

Once the sun starts shining we’re often found dreaming of rhubarb and berries and we forget that cranberries make an awesome addition to our summer cookouts, too.

Dried cranberries are perfect in salads and coleslaw (a coleslaw to top this pulled pork, maybe??) as well as trail mixes for busy days, and cranberry juice can be used to make marinades or drinks or desserts or maybe a thick, rich barbecue sauce to slather on pulled pork, grilled chicken or turkey burgers (oh my word, can you imagine?!).

Cranberries are loaded with antioxidants, vitamins and are part of a heart-healthy diet, so there’s no reason to wait until fall to enjoy!

How to make Instant Pot Pulled Pork:

Gluten-free: this pulled pork is naturally gluten-free, but be sure to double check all of your ingredients.
Dairy-free: this pulled pork is also naturally dairy-free, but again, be sure to read all labels carefully.
Cook it long enough: if your meat is not shredding easily, it wasn’t cooked long enough (to some extent, I mean, if you cook it for hours and hours until it’s crispy it won’t shred well either!). I cut my loin into roughly 1lb pieces, so that it cooks more quickly and is more tender. If you need to, turn the pressure cooker back on for 5 or 10 minutes.

How to make Pulled Pork with Cranberry BBQ Sauce in the slow cooker:

You can definitely make this recipe in the slow cooker as well!

Simply add the pork, cranberry juice and seasonings to a slow cooker (you’ll want one at least 3-4 quarts), and let cook on low for 8-10 hours until it easily pulls apart.

Shred, and prepare the sauce on the stove top, simmering the sauce ingredients together until thickened, and adjusting the seasonings to your tastes.

Why use a pork loin for this Instant Pot Pulled Pork?

I always, always use a boneless pork loin for pulled pork because they’re lean (and any fat on the outside you can easily trim before cooking), they cook easily, and they’re easy to shred.

It’s also an inexpensive cut of meat, often going on sale for less than $2/lb. Perfect for stocking the freezer!

Looking for more Instant Pot recipes? Try these:

*This post is generously sponsored by Wisconsin Cranberries — thank you for supporting the brands and industries that make The Recipe Rebel possible!

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Instant Pot Pulled Pork with Cranberry BBQ Sauce

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 182cal

Author Ashley Fehr

Ingredients

3 lbs boneless pork loin cut into 1lb chunks
2 cups cranberry juice
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper

Cranberry BBQ Sauce

1 can jellied cranberry sauce 384 ml or 13 ounces
1 cup cranberry juice
2 teaspoons minced garlic
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
2 tablespoons apple cider vinegar
3/4 teaspoon salt
½ teaspoon dry mustard
1/4 teaspoon pepper
1-2 pinch red pepper flakes (or more!)

Instructions

Cut pork loin into 1 lb chunks and place in the Instant Pot or electric pressure cooker.
Add the cranberry juice, garlic powder, onion powder, salt and pepper. Place the lid on, turn the valve to sealing, and cook on Manual, high pressure, for 60 minutes. It will take about 10 minutes to come to pressure.
Let pressure release naturally for 10 minutes before opening the valve to release remaining pressure. Check for doneness — if the pork easily pulls apart, it is done.
Remove meat from the Instant Pot and shred with two forks. Drain the remaining liquid from the pot.

Cranberry BBQ Sauce

Add all of the sauce ingredients to the pot and whisk until completely combined.
Turn the Instant Pot to saute mode, and cook and stir until thickened. Taste and adjust seasonings to taste.
Add pork back into the sauce, and stir to coat. Serve.

Nutrition

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Slow Cooker Cranberry Meatballs Recipe + VIDEO

Ashley Fehr — Fri, 29 Dec 2017 06:58:11 +0000

These Slow Cooker Cranberry Meatballs are sweet and tangy with a little spice — the perfect holiday appetizer or easy weeknight dinner! Includes step by step recipe video

Recipe posted first on The Recipe Critic.

I don’t know if you can understand how much I love meatballs. Seriously, you guys — they’re right up there as one of my favorite dinners. Pineapple Brown Sugar Meatballs or spaghetti and meatballs or sweet and sour meatballs, I’ll take them all. With rice, noodles, or mashed potatoes, it doesn’t even matter.

Just pass me the bowl and nobody gets hurt.

So maybe it’s a little strange then that I’ve only ever shared exactly one meatball recipe here on The Recipe Rebel. I had to change it.

I love when I can find lean ground beef on sale. I’ll buy it in bulk and just make up a huge batch of meatballs to store in the freezer for those days when dinner is the last thing on your mind (um, hello — pretty much every day with a newborn baby!).

But sometimes you run out (maybe we’ve had too many of those days??) or just don’t get around to it, and store-bought meatballs work just fine. There will be no judging here — I’m just lucky if I can get out of my pyjamas and into the shower on a regular basis!

I try to look for packaged meatballs with minimal ingredients. Often you can find some in the meat section of the grocery store that just need to be pan-fried or baked before throwing in the slow cooker, and you know they’re pretty fresh.

The cranberry sauce and balsamic vinegar is a combination you definitely don’t want to miss — it’s sweet and tangy and makes the most glorious, thick, red sauce that’s perfect over mashed potatoes or rice (or spooned straight into your mouth if that’s your style).

Tips and Tricks for Making these Slow Cooker Cranberry Meatballs:

I love my 2.5 quart slow cooker for recipes like this — it heats up nice and quickly but there’s still lots of room. It’s the perfect size for small dinner recipes or holiday or game day appetizers.
If you want to lighten this recipe up a bit, feel free to use turkey or chicken meatballs and add extra veggies — perfect for a quick, healthy dinner!

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Slow Cooker Cranberry Meatballs Recipe

These Slow Cooker Cranberry Meatballs are sweet and tangy with a little spice — the perfect holiday appetizer or easy weeknight dinner!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 253cal

Author Ashley Fehr

Ingredients

1 348ml can jellied cranberry sauce
1/4 cup liquid honey
2 tablespoons balsamic vinegar
1/4 cup low sodium beef broth
1 tablespoon corn starch
1 teaspoon minced garlic
1/2 teaspoon salt
pinch of red pepper flakes optional, for spice
1 lb precooked beef meatballs

Instructions

In a 2-4 quart slow cooker, whisk together cranberry sauce, honey, vinegar, broth, corn starch, garlic, salt and pepper flakes until combined (may still have a few lumps).
Add the meatballs and stir to coat.
Cover and cook on low for 4-6 hours or high for 2-3 hours, until meatballs are heated through and sauce has thickened.
Serve alone as an appetizer or over rice or mashed potatoes.

Video

Nutrition

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Cranberry Bacon Jam Crostini

Ashley Fehr — Sun, 13 Dec 2015 06:47:01 +0000

Cranberry Bacon Jam and cheese on top of a crusty baguette, topped with chopped walnuts for extra crunch — these crostini are the perfect combination of sweet, smoky, salty and cheesy!

So, this post was originally going to be some kind of way (way way way way) over the top fudge recipe, but I was looking at my calendar, and since I’ve color coded sweet and savory recipes to make sure there’s a balance, it was pretty easy to see that there was absolutely no balance in December. Sweets won out!

Now, I still have way more sweet recipes in December than others, but I’m letting myself get away with it because…. well, it’s my blog. And I can eat cookies the whole month of December if I want to.

But I thought I should have at least a few savory holiday options for you, but I couldn’t let go of my love of cranberries this time of year (Maybe this Cranberry Apple Cider rings a bell? Or these White Chocolate Cranberry Sweet Rolls? Cranberry Chocolate Chunk Blondies?).

And then bacon and cheese because bacon and cheese. I can’t seem to make many appetizers without them.

I used a Smoked Cheddar from a local cheese company, and it was totally unreal. It complements the smokiness of the bacon so well! I just love all of the different flavors and textures in these crostini: sweet, salty, smoky, cheesy flavors. Gooey, chewy, crunchy, saucy textures. It really is everything you want in one bite!

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Cranberry Bacon Jam Crostini

These Cranberry Bacon Jam Crostini are a fun a holiday appetizer, loaded with sweet and smoky flavours!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 274cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Jam:

1 lb bacon finely chopped
1 medium onion finely chopped
1 tsp minced garlic about 4 cloves
1/2 cup brown sugar
1 tbsp brewed coffee hot or cold, doesn’t matter
1/2 cup cranberry juice
1/4 cup maple syrup
1 1/2 tbsp balsamic vinegar
1/2 cup dried cranberries

Crostini:

1 baguette thinly sliced (you’ll get about 20 slices from one regular length baguette)
butter or margarine
20 slices good quality cheese I recommend smoked cheddar!
toasted chopped walnuts
fresh chopped parsley

Instructions

Cranberry Bacon Jam:In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
Add bacon back to the pot. Add remaining bacon jam ingredients (through to dried cranberries).
Cook over medium heat, stirring often (watch carefully so the sugar doesn't burn), for about 30 minutes until thickened and syrupy (there shouldn't be a lot of liquid remaining). Set aside. (This can easily be made ahead and stored in the fridge, but you may need to warm it before spreading!)
Crostini:Spray a baking sheet with non stick spray and preheat the oven to 400 degrees F.
Lightly butter one side of each bread slice, and place on baking sheet with the butter facing up. Place pan in the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread slices and top with cheese slices. Spoon about 1 tablespoon of bacon jam on top of cheese and place in the oven for 4-5 minutes, until the bacon jam is warmed through and the cheese is melted.
Top with chopped walnuts and parsley if desired.

Notes

I used a half baguette (160g) and got about 12 slices. A full baguette will likely get you about double, and that’s what I’ve accounted for in the recipe. Feel free to make as much or as little as you want — the bacon jam keeps well in the refrigerator and is great on sandwiches, pizza, or right off the spoon!
The bacon jam can be made up to a week ahead, which reduces your prep at the time of your even.

Nutrition

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