This recipe is dual-purpose; it can be used with leftover meats, or meat that needs to be cooked. It’s the timing that changes, not really much of the method. This is a bit similar to one I posted during NaNoWriMo, but there’s a different kick to it, something a bit… more.

No pictures yet, hopefully (knock on wood) some day soon!

Berry Barbecue on Rice

Ingredients

1 can whole berry cranberry sauce
1 can cranberry jelly sauce
1 c barbecue sauce
1 lb small cubed beef, pork, chicken or turkey
1 tsp garlic powder, oregano, red pepper flakes blend
1 tbsp grated lemon zest (beef, pork) or orange zest (chicken, turkey)
salt & pepper to taste

Directions

Combine first three ingredients with the spice blend, and simmer over low-medium heat.

If you’re using raw meat, place on a lined cookie sheet, spread the meat out and brown in a 400*f oven for fifteen minutes. Watch carefully to avoid burning!

If you’re using leftovers, you can skip the browning and proceed.

Put the meat into a medium crock pot, and cover with the heated sauce. Keep on low for three hours. Serve over rice. Suggested side dish, broccoli medley.

This is on our menu for the end of the week. I’ll be cutting the recipe in half as much as I can, and using three large sausages. I love the smell of this one as it simmers in the crock pot. There’s nothing like setting something to cook, going about the day, and coming home to a house filled with the scent of cranberry!

’til next week…
<3 JL