With Thanksgiving and Harvest Dinners right around the corner, I thought I’d share my favorite cranberry sauce that’s easy and delicious. Just set it and forget it!
Crockpot Cranberry Sauce: Makes 1 – 1 1/2 Quarts
2 (12 ounce) bags fresh cranberries 1 cup brown sugar 1 cup honey 4 clementines (or mandarin oranges), zested 1 cup water (or orange juice)
Add all ingredients in a crockpot and put on low for 6-8 hours, or until it reaches your desired consistency. Just set it and forget it, stirring occasionally to check the consistency!
Tip: If you’d like to fully utilize the zested mandarins, peel the remaining peel off, and blend the pieces with the water to use for the cooking liquid! (Or you can just eat them for snacks, live your life!)
Mack… What in the higgity heck is a stewp? I’m so glad you asked, imaginary other half of this conversation! Stewp is a very technical professional culinary term for something not quite a stew, and not quite a soup. Therefore, stewp. Tell your friends.
I needed something easy and hands off to feed a crowd, the crockpot came through for dinner while we were out adventuring in an apple orchard.
Crockpot Beef Stewp: Feeds 6
2 pounds chuck roast, cut into chunks of desired 6 baby red potatoes, chunked 3 carrots, chopped 3 stalks of celery, chopped 1/2 yellow onion, chopped 1/4 bell pepper, chopped 1 tbsp minced garlic 1 tbsp tomato paste 1 tbsp worsterchire sauce 1 tsp ground sage 1 tsp kosher salt 1 tsp granulated garlic 1 tsp ground rosemary 1 tsp onion powder 1 tsp cracked black pepper 1 tsp olive oil 1-2 bay leaves 1-2 quarts stock (use whatever you like! Beef is obviously traditional, but I had chicken stock on hand that I needed to use up)
Add in all of your vegetables (minus the garlic) to the bottom of a large crockpot. In a bowl, mix together the olive oil, garlic, tomato paste, dry seasonings, worsterchire, and enough stock to thin the mixture to a ketchup like texture. Slather your seasoning paste on your chuck roast, and place the chuck roast on top of your vegetables. Tuck your bay leaves into the crockpot, and add enough stock to come halfway up the meat, and set your crockpot to low. Cook on low for 6-8 hours, or until the meat is tender and shreds easily. Stir thoroughly, adjust seasonings as necessary, and enjoy while hot!
Try this recipe over rice, cooked pasta, or with some crusty garlic bread! It’s great for warming the bones after an autumn adventure.