After the holidays, I'm always left with a can or two of cranberries. I can pretty much be sure I will not touch these cans until next Thanksgiving and Christmas.
My sister-in-law recommend a great recipe from allrecipes.com, and it uses just a few ingredients along with those leftover cranberries and a slow cooker. What could be better?
Slow Cooker Cranberry Roast1 envelope dry onion soup mix
1 (3 lb) beef chuck roast (my sister-in-law used a pork roast instead, and I did too)
1 can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons flour
Put the dry soup mix in the bottom of your crock pot. Place the roast on top, and add the can of cranberry sauce. I sliced my cranberries up a bit so that I could get the lid on, but it melts as it cooks and you don't need to cut it up.
Cover, cook for 8 hours on low or 4 hours on high.
This was so good--it has become an instant favorite at our house. It has a delicious tang to it, but you'd never guess the secret ingredient is cranberries!