Tasty Tuesday: Cranberry Favorites

Here are a few of our favorite festive cranberry dishes!  Love these around the holidays.

Mom's Festive Cranberry Salad:
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 can (20 oz) crushed pineapple, drained
1 can cranberry sauce
2 cups miniature marshmallows
1/2 cup chopped pecans
red food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed

In a bowl, combine milk and lemon juice; mix well.  Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.  Fold in whipped topping.  Spoon into a 13-in. X 9-in. baking dish.  Freeze until firm, 4 hours or overnight.  Cut into squares.  Yield:  12-16 servings.

Cranberry Pork Roast:
from the Fix it and Forget it cookbook

2 1/3 lb. boneless rolled pork loin roast
16 oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. salt

1.  Place roast in slow cooker.
2.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.
3.  Cover.  Cook on low 6-8 hours, or until meat is tender.
4.  Remove roast and keep warm.
5.  Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan.  Bring to boil over medium heat.  Combine the cornstarch and cold water to make a paste.  Stir into gravy.  Cook and stir until thickened.  Season with salt.
6.  Serve with sliced pork.