Cranberry Orange Relish

Cranberry Orange Relish

  • Servings: 8-10
  • Difficulty: Easy

Many years ago while hosting a large Thanksgiving dinner I was looking for something different to serve in place of the traditional cranberry sauce. I don't remember if I found this recipe in the food section of a local newspaper or a magazine but it quickly became a family favorite. I took oranges and cut them in half, scooped out the insides, cut a zig-zag pattern around the rims then put the relish recipe below into each orange cup. I then placed them all around the turkey on a large platter. It makes a beautiful presentation for special dinners.

Ingredients

  • 2 apples, chopped (put in lemon juice to preserve color then drain)
  • 2 navel oranges, cut into small pieces
  • 2 cans Ocean Spray Whole Cranberry Sauce
  • 3 -4 Tablespoons sugar
  • 1/4 tsp of Cinnamon (more or less to taste)
  • dash of ground nutmeg
  • dash of ground cloves
  • 1/8 tsp vanilla extract
  • 1/2 tsp orange peel

Directions

  • Combine all ingredients into a medium-size bowl, mix well. & cover.
  • Refrigerate overnight for best flavor.

Note: Cranberry Orange Relish makes a great fruit dessert any time of the year. Serve by itself or over a nice pound cake topped with whipped cream. Compliments poultry, & pork main dishes.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


 

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Gluten-Free Braised Pork Ragu

Gluten-Free Braised Pork Ragu

  • Servings: 6-8
  • Difficulty: Easy

Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋

Ingredients

  • 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
  • Kosher salt to season pork shoulder
  • 2 Tablespoons EVOO
  • 2 large onions, finely chopped
  • 2 carrots, grated
  • 8 cloves Dorot frozen  garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
  • 3/4 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 pinch Chili de Arbol flakes
  • 1 tsp Kosher salt (omit if salt sensitive)
  • dash of pepper to taste
  • 1 cup dry red wine
  • 1  28-ounce can Cento San Marzano Tomatoes
  • 1  6-ounce can tomato paste
  • 1  28-ounce can crushed tomatoes (we use Cento)
  • 1½ cups water
  • fresh basil for gluten-free pasta garnish

Directions

  1. Trim & remove any excess fat from the pork shoulder.
  2. Pat the surface of the pork shoulder with paper towels until dry.
  3. Season on all sides with Kosher salt & black pepper.
  4. Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
  5. Remove from pan and set aside on a plate.
  6. Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
  7. Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
  8. Cook, stirring occasionally for 2 minutes.
  9. Add red wine,  stir and cook until wine has slightly reduced, about 5 minutes.
  10. Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
  11. Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
  12. Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
  13. Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
  14. Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
  15. When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
  16. Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
  17. Continue cooking on low while preparing your favorite gluten-free pasta or lasagna.
  18. Garnish finished dish with some fresh basil, whole or torn.

Note: We serve this hearty pork ragu over gluten-free Fettuccini with a side of gluten-free stuffed artichokes.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Braised Pork Ragu

Braised Pork Ragu

  • Servings: 6-8
  • Difficulty: Easy

Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋

Ingredients

  • 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
  • Kosher salt to season pork shoulder
  • 2 Tablespoons EVOO
  • 2 large onions, finely chopped
  • 2 carrots, grated
  • 8 cloves Dorot frozen  garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
  • 3/4 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 pinch Chili de Arbol flakes
  • 1 tsp Kosher salt (omit if salt sensitive)
  • dash of pepper to taste
  • 1 cup dry red wine
  • 1  28-ounce can Cento San Marzano Tomatoes
  • 1  6-ounce can tomato paste
  • 1  28-ounce can crushed tomatoes (we use Cento)
  • 1½ cups water
  • fresh basil for pasta garnish

Directions

  1. Trim & remove any excess fat from the pork shoulder.
  2. Pat the surface of the pork shoulder with paper towels until dry.
  3. Season on all sides with Kosher salt & black pepper.
  4. Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
  5. Remove from pan and set aside on a plate.
  6. Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
  7. Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
  8. Cook, stirring occasionally for 2 minutes.
  9. Add red wine,  stir and cook until wine has slightly reduced, about 5 minutes.
  10. Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
  11. Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
  12. Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
  13. Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
  14. Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
  15. When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
  16. Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
  17. Continue cooking on low while preparing your favorite pasta.
  18. Garnish finished dish with some fresh basil, whole or torn.

Note: We serve this hearty pork ragu over Pappardelle with a side of stuffed artichokes.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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