Cranberries play very nicely with sweet pears and a crunchy topping in this aromatic dessert. Make it perfect by adding a scoop of cinnamon ice cream to each serving.
3 cups cranberries
2 large unpeeled pears -- cored and sliced
1 c. sugar
2 tsp. cinnamon
1/4 c. flour -- divided
1/4 c. brown sugar
1/4 c. butter
3/4 c. oatmeal
3/4 c. chopped nuts
In lightly greased shallow baking dish, mix the cranberries, sliced pears, sugar, cinnamon, and 1 tablespoon of the flour; set aside.
In a medium bowl, mix the remaining flour with the brown sugar. Cut in the butter until coarse crumbs form. Stir in the oatmeal and nuts. Sprinkle the crumb mixture over the fruit mixture.
Bake the crumble at 375-F degrees for 40 minutes. Let it stand for 10 minutes before serving.
Everyone knows that cranberries pair well with turkey, but they are also wonderful when served alongside pork. Use lean pork tenderloin in this recipe and the strong flavors will never tell your low fat secret. For the Compote:
1 tsp. olive oil
1 medium onion -- finely chopped
8 oz. fresh cranberries
1/2 tsp. allspice
1/2 tsp. cinnamon
1 (10-12 oz.) jar all-fruit orange marmalade
1 (8 oz.) can crushed pineapple -- well drained
For the Medallions:
2 pork tenderloins -- about 3/4-lb each
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
2 T. olive oil
For the compote, heat the 1 teaspoon of olive oil in a medium saucepan. Add the onion and cook for 3 minutes or until softened. Add all of the remaining ingredients and cook, uncovered, over medium heat for 15 to 20 minutes.
Meanwhile, for the medallions, cut each tenderloin into 8 slices. Sprinkle the pork with the cumin paprika, salt, and pepper. Saute the pork in the olive oil for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to serving platter and serve with the cranberry compote.
