Ginger Cranberry Pork Roast
By Stephanie Brandt Cornais
2 pork roasts
2, 12 ounce package fresh cranberries or 2 cans of whole cranberries
1 cup peeled and sliced or minced ginger
2 tablespoons rapadura sugar
2 tablespoons of quick cooking tapioca or some other thickening agent.
1 cup filtered water
Dump all ingredients (except water) into two, one gallon bags. Label and put in freezer.
Day of cooking dump contents of bag into slow cooker, add the water, and cook on low for 4 to 6 hours, or until fully cooked. Remember each slow cooker is different, so the first time you make a recipe, really watch it so you don’t over or under cook it.
Serve with sauteed broccoli in lots of butter. I cook frozen broccoli this way, no need to thaw, just dump frozen broccoli into a hot pan with hot butter and it is delicious.