Pork Roast with Dried Cranberries and Apricots
1 pork loin roast (3 1/2 pounds)
1 1/2 cup cranberry apple juice, divided
3/4 cup apple cider
1 1/2 teaspoon ginger
1 teaspoon cardamom
2 tablespoons apricot preserves
1/4 cup water
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup dried cranberries
1/2 cup chopped dried apricots
2 tablespoons golden raisins
Place pork roast in resealable plastic bag. Combine 1 cup cranberry apple juice and cider, ginger and cardamom together. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.
Preheat oven to 350º. Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil and continue baking 30 minutes or until internal temperature reaches 165º. Transfer roast to cutting board; cover with foil. Measure juices from pan. Add enough remaining cranberry apple juice to equal 1-1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in cup until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins. Cook 2 minutes; remove from heat. Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish if desired. Makes 10 servings.
Orange-Glazed Carrots
1 pound fresh or thawed frozen baby carrots
1/3 cup orange marmalade
2 tablespoons butter
2 teaspoons Dijon mustard
1/2 teaspoon grated fresh ginger
Heat 1 inch lightly salted water in 2-quart kettle over high heat to a boil; add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10-12 minutes until crisp-tender. Drain well; stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally. Makes 6 servings.
Triple-Chocolate Turtle Fudge
4 1/2 cups sugar
1/2 cup butter
1 can (12 oz.) evaporated milk
4 1/2 cups miniature marshmallows
2 cups chocolate chips
2 oz. unsweetened chocolate, chopped
2 oz. sweet baking chocolate chopped
3 teaspoons vanilla
1 cup chopped pecans
25 caramels, unwrapped
2 tablespoons water
Line jelly roll pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes until candy thermometer reads 234º. Remove saucepan from heat.
Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture ungreased foil-lined pan.
In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours. Cut into l inch squares. Makes 150 candies.
