Best 3 Orange Cranberry Pork Stew Recipes
Indulge in a delightful culinary journey with this collection of tantalizing recipes featuring the perfect blend of sweet and savory flavors. Embark on a taste adventure with our star dish, the Orange Cranberry Pork Stew, where succulent pork is braised to perfection in a delectable broth infused with vibrant oranges and tangy cranberries. This dish promises an explosion of flavors that will warm your soul on a chilly evening.
But that's not all! This article also brings you a selection of equally enticing recipes to satisfy your taste buds. Create a refreshing and vibrant Orange Cranberry Salsa that will add a burst of flavor to your favorite tacos, nachos, or grilled chicken. For a sweet and tangy treat, try the Orange Cranberry Muffins, perfect for breakfast or an afternoon snack. And don't miss out on the unique Orange Cranberry Relish, a versatile condiment that complements roasted meats, grilled fish, or even a simple cheese platter.
Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice cooks can achieve culinary success. With a focus on fresh, wholesome ingredients and easy-to-follow techniques, these recipes are designed to make your cooking experience enjoyable and rewarding. So, gather your ingredients, prepare your taste buds, and let's embark on a delectable journey of flavors with these delightful orange cranberry recipes!
ORANGE-CRANBERRY PORK STEW
From Cooking Light Magazine. If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
- Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek).
- Cover and bake at 325 degrees for 1 hour. Stir in cranberries. Bake, covered, at 325 for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.
Nutrition Facts : Calories 1045.7, Fat 26.3, SaturatedFat 8.7, Cholesterol 80.6, Sodium 483.5, Carbohydrate 162.9, Fiber 4.9, Sugar 8.8, Protein 34.7
CRANBERRY-ORANGE SAUCE
Enjoy this savory cranberry-orange sauce ready with just five ingredients and two steps - the perfect accompaniment to your meats.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
- Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.
Nutrition Facts : Calories 180, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 37 g, TransFat 0 g
BARLEY AND CRANBERRY PORK STEW
An old butcher shared this recipe with me one day when I muttered that I was indecisive about waht to make for dinner whaile standing at his counter. He looked like he had never missed a meal and said I'd enjoy it. He was a good man to know and provided many tasty treats.
Provided by ValkyrieQueen
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
- Remove each batch from pan and set aside.
- Add onion and garlic to pan; cook, stirring, for 4 minutes.
- Season with salt, cumin, paprika and black pepper.
- Stir in sliced rutabaga and carrots; cook for 4 minutes.
- Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
- Reduce heat to low, cover and cook for 30 minutes.
- Stir in cranberries.
- Cook for 15 to 20 minutes longer. Remove bay leaves.
- Serve in soup bowls.
Nutrition Facts : Calories 304.3, Fat 8.7, SaturatedFat 2.5, Cholesterol 67, Sodium 667.9, Carbohydrate 23.7, Fiber 5.1, Sugar 4.2, Protein 27.4
Tips:
- Sear the pork before stewing: Browning the pork adds flavor and helps to keep it moist during the stewing process.
- Use a variety of vegetables: This will add flavor and nutrients to the stew. Some good choices include carrots, celery, onions, potatoes, and turnips.
- Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Add the cranberries at the end of cooking: This will help them to keep their shape and flavor.
- Serve the stew over rice or mashed potatoes: This will help to soak up the delicious sauce.
Conclusion:
This orange-cranberry pork stew is a delicious and easy-to-make dish that is perfect for a cold winter day. The pork is tender and flavorful, and the sauce is tangy and sweet. The cranberries add a pop of color and flavor, and the orange zest adds a touch of brightness. This stew is sure to be a hit with your family and friends.
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