I accepted the Cape Cod Select Premium Cranberry Blogger Recipe Challenge!!! I'm having so much flavorful fun on my cranberry exploration. Cape Cod Select Premium Frozen Cranberries are so versatile! Bloggers were provided with 48 oz frozen cranberries, thanks to Cape Cod Select! All tasty comments are my own, of course!
Have you checked out the super creative, yummy, and eye-catching cranberry recipes on social media lately? Amazing!
It is #YearOfTheCranberry and Cape Cod Select Premium Cranberries is encouraging us all to make dishes with frozen cranberries straight from the package or add to your family’s favorite cooked dishes! I gave my Korean BBQ Sauce a flavor boost with Cape Cod Frozen Cranberries! So glad I did! Cranberries add a nutritional boost and a delicious acid pop that helps all the ingredients come forward on the palate. Simply Delish!
How did I come up with creative tasty year-round cranberry recipes when in reality I thought cranberries were just for Thanksgiving cranberry sauce and Holiday baking??? First, I think of a meat or veggie sauce or vinaigrette that leans on the sweet side…..I began with a 1/4 cup of minced frozen cranberries and just kept increasing! I experienced on my cranberry exploration just how many recipes are cranberry friendly!
When I came up with the recipe below I thought that "Cranberry Korean BBQ Sauce" sounded soooo cute and tasty. So I set to work to find the right balance. I actually tried it first on pulled pork and wrapped it in a thinner-than-paper rice wrapper. It was tricky and I thought…the average cook, like me, is not going to spend the time making Instagram-Photo-Shoot pulled pork and cranberry spring rolls! Those food bloggers make it look so easy...haha I am a food blogger but like to stick to reality ...I like quick and cute dishes or as I what I call "PrettyFood" on Instagram!
I knew my flavor concept was right with Cranberry Korean BBQ Pork but now I had to think of the vessel! A "Merry-Light" went on a trendy noodle bowl came to mind! In my Cranberry Korean BBQ Sauce trial, I really loved the addition of cranberries popping with tart flavor and festive color against the dark sweet earthy Korean BBQ sauce.
My Cranberry Korean BBQ Pork Noodle Bowl is EASY:
1. VEGGIE HACK! I bought a bag of stir-fry veggies in the clearance bin; so economical. So don’t sweat the veggie part, keep it simple! Steam or sauté the veggies then toss in a little of the Cranberry Korean BBQ Sauce and toasted sesame seed oil.
2. USE THE BLENDER: The Cranberry Korean BBQ Sauce ingredients blend together to make things simple, no fine chopping!
3. SAUCE COOKS IN 5 MINUTES! The pork is done in less than 10 minutes.
4. FUN COOKING: Sounds like your type of TasTy and PreTTy cooking, huh? All in all, how you design the bowl is up to you ~ just make sure to garnish with some darling cranberries sliced in half! #PrettyFood! Enjoy!
PLEASE check out other food bloggers Cape Cod Select Cranberry Recipes with this hashtag: #YearOfTheCranberry #FrozenCranberries #CapeCodSelect #SelectTheBest!
I truly want you to begin your own cranberry exploration!
Links for you!
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Cranberry Korean BBQ Pork Noodle Bowl
Cranberry Korean BBQ Sauce:
1 1/2 cups frozen Cape Cod Select Premium Cranberries, (3/4 cup cranberries for the blended sauce)
1/2 cup low sodium soy sauce or Tamari
3/4 cup dark brown sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon chili paste like Sambal Oelek
4 medium garlic, roughly chopped
1-inch fresh ginger, roughly chopped
1 tablespoon sriracha-style hot sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon cornstarch
1 teaspoon lemon zest or orange zest, optional
1/2 teaspoon Chinese Five Spice
1/4 teaspoon black pepper
1 green onion, roughly chopped
Cranberry Korean BBQ Pork Bowl:
1 to 1 1/2 pounds pork tenderloin, cut into strips 1/2-inch thick by 2-inches long
1/4 cup cornstarch mixed with 1 teaspoon salt
2 tablespoons cooking oil, or as needed
1 (12-14 oz) bag stir-fry vegetables
1 tablespoon toasted sesame oil
8 ounces cooked thin spaghetti, rice noodles, or udon noodles
1/3 cup diagonally sliced celery, optional or desired Asian vegetable or choice
3/4 cup frozen Cape Cod Select Premium Cranberries (mentioned as part of the 1 1/2 cranberries)
1/4 cup diagonally sliced green onions
1/4 bunch cilantro
1/4 cup toasted slivered almonds or chopped lightly salted almonds
BLEND 3/4 cup frozen cranberries and remaining Cranberry Korean BBQ Sauce ingredients using a blender or small food processor. Process until smooth. Set aside.
TOSS pork tenderloin strips with cornstarch and salt.
HEAT 1 tablespoon cooking oil in large skillet, on medium-high heat, until it is almost smoking. FRY pork in hot oil, about 2 minutes each side, or just cooked through. REMOVE pork from skillet; set aside. The skillet will be used to heat Korean BBQ Sauce, no need to wash skillet at this point.
HEAT Cranberry Korean BBQ Sauce over medium-high heat in skillet, until it just begins to boil then simmer 5 minutes.
STEAM the stir-fry vegetables in the microwave for 2-3 minutes or as instructed on package. Toss vegetables in toasted sesame oil and 2 tablespoons Cranberry Korean BBQ Sauce.
WARM noodles as needed and toss with 3 tablespoons Cranberry Korean BBQ Sauce.
REHEAT Cranberry Korean BBQ Sauce, on low heat, and add cooked pork tenderloin strips and remaining 3/4 cup cranberries. Toss until the pork is well coated and cranberries are just warmed through.
TO SERVE: Pile rice noodles in each bowl. Spoon pork and cranberries with sauce on top of noodles. Place stir-fry vegetables and celery in an attractive way around the Cranberry Korean BBQ Pork. Garnish with green onions, cilantro, toasted almond slivers. Serves 4
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