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Cranberry Pot Roast
This was not only easy to make but also very delicious. The cranberry sauce gave it an exquisite tangy taste. I left out the cup of water and still had a whole lot of sauce. I also added 3 fresh carrots cut diagonally to the last 10 minutes. In a saucepan using cornstarch instead of flour I thickened the sauce. Served it with rice the first day and used the remaining with butterfly pasta the next day.
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Reviewed On:
Nov. 9, 2009
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