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Middleboro's
Cranberry Cookbook
Main Dishes
Cranberry Onion Chops
- 4 boneless pork chops
- 1 8 oz. bottle reduced cal French dressing
- 1 1-ounce package dry onion soup mix
- 1 16-ounce can whole cranberry sauce
In skillet brown chops on both sides. In a medium bowl stir together remaining ingredients. Turn chops then pour cranberry mixture over chops. Bring to a boil and lower heat. Cover and simmer for 10 minutes.
Submitted by the Condry Family
Cranberry Pork Chop Broil
- 6 pork loin or rib chops, about 3/4 inch thick
- Salt
- 1 can jellied cranberry sauce
- 1 tsp lemon juice
- 1/2 tsp almond extract
- 1/4 tsp ground nutmeg
- 1 can (29 ounces) peach halves, drained
Set oven control to broil and/or 550 degrees. Broil pork chops with tops 3 to 5 inches from heat 5 minutes. Sprinkle with salt.
Turn; broil 5 minutes longer. Sprinkle with salt.
Heat cranberry sauce, lemon juice, almond extract and nutmeg over low heat. Brush pork with sauce. Continue broiling, turning and brushing with sauce until done, 10 to 15 minutes longer. Remove pork chops to platter; brush with sauce. Fill each peach half with about 1 tsp sauce; serve with pork.
Submitted by the Ladd Family
Meatballs in Tangy Cranberry Sauce
- 20 prepared meatballs(turkey, chicken or ground beef)
- 1 can (8 ounces) whole berry cranberry sauce
- 1 can (8 ounces) tomato sauce
- 2 tbs prepared horseradish
- 1 tbs Worcester sauce
- 1 tbs lemon juice
Cook meatballs in 10 inch skillet over medium-high heat about 10 minutes, turning occasionally until brown.
Stir remaining ingredients into skillet with meatballs. heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally, until meatballs are no longer pink in center.
Submitted by the Ladd Family
Cranberry Mincemeat Spareribs
- 4 pounds spareribs, cut in serving size pieces
- 1 cup water
- 1 beef bouillon cube
- 1/4 cup boiling water
- 1 cup prepared mincemeat
- 1 8-ounce can (1 cup) whole cranberry sauce
Preheat oven to 350 degrees. Place spareribs, meaty side up, in roasting pan. Add 1 cup water; sprinkle with salt. Cover pan with foil. Bake for 1 & 1/2 hours; drain. Dissolve bouillon cube in 1/4 cup boiling water. Combine with mincemeat and cranberry sauce. Pour over ribs in pan. Bake, uncovered, 30 to 45 minutes more, basting occasionally with pan juices. Makes 4 to 6 servings.
Submitted by the Mills Family
Cranberry Steak Supreme
- 4 beef sirloin strip steaks, 1/2 inch thick
- salt & pepper
- 1/2 tsp dry mustard
- 2 tbs butter or margarine
- 1/2 cup canned whole cranberry sauce
- 1/4 dry red wine
- 1 tsp worcestershire sauce
- 2 tsps chives
- 4 fresh mushroom crowns
Pound steaks to 1/3 inch thickness. Sprinkle one side of each steak with salt, pepper and some dry mustard. Repeat with other side of the meat.
Melt butter or margarine in a skillet. Cook 2 steaks for 1 to 2 minutes on each side. Transfer meat to hot serving platter. Repeat, cooking remaining 2 steaks.
In skillet, combine cranberry sauce, wine, worcestershire sauce and chives. Bring to boil. Serve over meat. Garnish with mushrooms.
Submitted by the Mills Family
Cranberry Wild Rice Bake
- 1 cup uncooked wild rice
- 2 & 1/2 cups water
- 1 tbs margarine or butter
- 1 medium onion, chopped (1/2 cup)
- 3 ounces mushroom, sliced (1 cup)
- 2 & 1/2 cups chicken broth, heated
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1 cup dried cranberries
Heat oven to 350 degrees. Grease square baking dish, 8X8X2 inches.
Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
Heat rice and water to boiling in 2 quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
Melt margarine in 10 inch skillet over medium heat. Cook onion and mushrooms in margarine, stirring occasionally until onion is tender.
Mix rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
Cover and bake 1 & 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes longer or until liquid is absorbed.
Submitted by the Ladd Family
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