Cranberry sauce is not just for Thanksgiving. In fact, I used a jar of whole cranberry relish to make pulled pork tonight. With the leftover mac & cheese I still had from the other day, I stretched the remaining cheesy goodness to make fried mac & cheese nuggets.
The cranberry is one of only a handful of fruits native to North America. As documented by the Pilgrims, cranberries were found in abundance in Massachusetts in 1620 and rumor has it that they may have been served at the first Thanksgiving dinner, although we have no way of knowing for sure. Written recipes using cranberries date back to the 1700s and the first recorded cranberry crop in history dates back to 1816 in Dennis, Massachusetts on Cape Cod. Cranberries soon cemented their place in New England life by serving as a vital source of vitamin C for whalers and a valuable natural resource to residents.
Tonight, cranberry sauce and a touch of maple syrup sweetened my pork ribs in the Instant Pot, which was then shredded and served in a toasted bun.
original Joelen recipe
1 4-pound boneless pork butt, cut into 4 chunks
salt & pepper
1 1/2 cups whole cranberry sauce
1/2 cup french salad dressing
1/4 cup maple syrup
2 tablespoons minced garlic
1 onion, sliced
Plug in the IP with insert set in place.
fried mac & cheese nuggets.