Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cherry Orange Cranberry Sauce

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This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.


Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
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Instructions
  1. Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.
Recipe Notes

Cranberry Orange Meatballs

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If you are looking for a great make-ahead, tasty small bite appetizer for your holiday week, these Sweet and Tangy Cranberry Orange Meatballs are festive and have all those holiday flavors we love! You can make the meatballs beforehand and freeze them until you are ready to put all the ingredients in the slow cooker to save you even more time in the kitchen and give you more time to celebrate with family!


Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Ingredients
Meatballs
Orange Cranberry Sauce
Servings: servings (5 meatballs)
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Instructions
Meaballs
  1. Clean area and preheat oven at 425 degrees.
  2. Line two baking sheets with foil and set them aside.
  3. Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
  4. Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
  5. Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.
Meatballs & Sauce
  1. Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
  2. Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
  3. Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
  4. Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.
Recipe Notes

Ingredients in Cranberry Orange Meatballs may include added sugars. 1 serving of Cranberry Orange Meatballs contains:

Total Sugars – 12.8 grams 

Added sugars 4.8 grams 

Cranberry Orange Bread

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Our Cranberry Orange Bread is a delightful tangy dessert with enough crunch to start your fall senses!  This recipe is full of flavors that will also fill your home with the best baking aroma.


Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
Instructions:
  1. Preheat oven to 350° F. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In a large mixing bowl add flour, baking powder, baking soda, salt, and ground cinnamon, stir to combine.
  3. Add in honey, orange juice, applesauce, vanilla, orange zest mix until combined. Be sure not to over mix.
  4. Fold the cranberries and pour batter into the prepared loaf pan.
  5. Sprinkle pumpkins seeds over the top of the batter. Place in the center rack in the oven and bake for 50 minutes or until a toothpick comes out clean.
Tips:
  1. If fresh cranberries are not in season, use frozen unsweetened cranberries. Thaw in the refrigerator overnight before using.
  2. Store in the refrigerator in an airtight container for up to a week. Can also be frozen for up to 2 months.
Recipe Notes

Orange and Ginger Salmon

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On the menu tonight…flavorful fish!  The orange and ginger in this recipe add such a distinctive taste to your salmon, you will love.  It’s an easy to make crowd pleaser!


Orange and Ginger Salmon
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Rating: 4
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Servings
8 4 ounce servings
Servings
8 4 ounce servings
Orange and Ginger Salmon
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Rating: 4
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Servings
8 4 ounce servings
Servings
8 4 ounce servings
Ingredients
Servings: 4 ounce servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Cover a large baking sheet with heavy duty foil.
  2. Remove salmon from packaging and place on the covered baking sheet; scales down.
  3. Combine the honey, orange zest, orange juice, ginger and garlic in a glass jar. Cover the jar with lid and shake till all is mixed well.
  4. Pour dressing over salmon on the pan.
  5. Thinly slice 1 orange and place around salmon.
  6. Bake salmon for 25-30 minutes until it reaches an internal temperature of 145 degrees. A thermometer should be measured at the thickest part of the fillet.
Recipe Notes