The Cranberry Challenge, Part 1

It's well into fall now, and I live in a part of the country where we are still wearing flip-flops and even shorts. The magnolias, live oaks and palmettos don't change color with the seasons, so I've got to find other ways to feel like it's really fall, which is one of my favorite seasons. October is maybe my favorite month of the year, and it is the month of cranberries! (And also the month I got married four wonderful years ago and also had my beautiful daughter one year ago!) SO, there is always celebrating to do in October. Now that November is here I really need to get on with feeling fall-ish, and in that spirit aquired a THREE pound bag of fresh cranberries. (I live practically across the street from Costco, what can I say?) Sure, I could freeze some. But right now they are fresh, and apparently can last for 2-3 weeks in the fridge. Plus its so special to have fresh cranberries--the checkout lady at Costco told me they sell out very quickly every year.

So I decided to challenge myself to cook them all in various ways over the next couple of weeks. So here goes....

Tonight's dinner recipe was Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze, which I found here. I changed things up in the recipe a bit. I am a notorious pot-saver when it comes to cooking (which stinks when I try Julia Child's techniques), so I just threw all the stuff the recipe calls to be cooked separately on the stovetop into the same pot as the pork, and it came out great! I loved it--the tang of the cranberries and the moistness of the pork. My husband loved it too, though he mentioned he's not a huge fan of cranberries...