1 (3 to 4 lb.) rolled boneless lamb roast
3 cloves garlic, crushed
1/4 cup minced ginger root
1/2 cup dried cranberries
6 oz. dried apricots
2 tbsp. chopped fresh mint leaves
Open rolled roast. Sprinkle with garlic, gingerroot and cranberries. Arrange apricots in single layer over roast. Sprinkle mint over apricots. Roll roast tightly and secure with string or skewers. Place roast on a rack in slow cooker. Cover and cook on low 8-10 hrs. or until lamb is tender. Slice and serve hot.
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours.
4 tablespoons butter
8 ounces ground pork sausage
1 cup chopped onion
1 cup chopped celery
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 package (16 ounces) seasoned cornbread dressing crumbs
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage, optional
2 1/2 cups chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or raisins
Butter a slow cooker or spray with nonstick baking spray.
In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.
In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.
1 pkg. fresh cranberries
2 c. sugar
1/4 c. water
Combine cranberries with sugar and water in Crock Pot. Cover and cook on high 2 to 3 hours until some pop.
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1/2 cup fresh or dried cranberries
1 medium onion, chopped 2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or wine (or more apple juice)
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker/Crock Pot. Continue cooking on low until smooth and thickened.