As requested - here a couple of recipes I used...

Cranberry Conserve

(from an 1800's cookbook)

1 pound fresh cranberries (1-12 ounce bag plus 1 cup)

1 ½ c water

2 c sugar

1 c golden raisins, chopped

1 apple, peeled & chopped (I use Granny Smith)

Grated rind & juice of 1 lemon

Grated rind & juice of 1 orange

1 c walnuts, chopped (pecans may be used)

Cook cranberries in water until all skins pop open. Add remaining ingredients EXCEPT walnuts. Boil 15 minutes or until near jelly-like.

Remove from heat & add walnuts.

Makes 8 - 8 ounce jelly jars. It does freeze well in Glad/Ziplock storage containers.

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Cider-Braised Pork Roast with Caramelized Onions

(From Epicurious)

3-4 pound pork shoulder or loin roast

Garlic powder

Ground black pepper

2 tbsp olive oil

5-6 medium onions, halved then cut lengthwise in ¼ inch slices

¾ tsp salt

¾ cup apple cider

Preheat oven to 325 degrees. Heat oil in large pan or dutch oven. Season pork to taste with garlic and pepper. Brown meat in pan on all sides, about 8 minutes. Remove pork to plate.

Add onions to pan, stirring occasionally until soft and starting to turn golden, about 5 minutes. Add salt and sauté, stirring occasionally, until golden and caramelized, about 8 minutes more. Stir in cider. Place pork in ovenproof casserole (with lid) and pour onion/cider mix over top or add pork back to dutch oven. Cover with lid and braise in oven 2 ½ to 3 hours.

Remove pork and reduce liquid to about 2 cups, 2-3 minutes. (I found I didnÂt have much liquid after braising and added more apple cider at this point).

May be prepared day ahead  Reheat at 325 degrees for 1 hour.