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Cranberry Ground Meat Casserole



  • 2 small onions
  • 1 clove of garlic
  • 4 sprigs of thyme
  • 2 T olive oil
  • 1 1/8 lb mixed ground meat
  • 1 tsp. tomato puree
  • 1/3 cup dried cranberries
  • Salt & pepper
  • 1 pinch of ground cinnamon
  • 1 1/8 lb pumpkin
  • 3 T melted butter
  • 3/4 cup sour cream



  • Finely dice the onions and garlic. Pluck the thyme leaves from the stems. Heat the oil in a pan. Gently fry the ground met until it is light brown. Add the onions, garlic and thyme and fry them with the meat for 2 minutes. Stir in the tomato puree and briefly fry it with the other ingredients. Pour in 1 1/4 cup of water and bring this to a boil. Mix in half of the cranberries. Season the ground meat mixture with salt, pepper and cinnamon.
  • Cut the pumpkin into two halves, and scoop out he soft fruit flesh and seeds from the pumpkin with a spoon. Grate the fruit flesh with the skin. Mix the grated pumpkin with 2 1/2 tablespoons of butter and the remaining cranberries, and season with salt and pepper. Grease four small casserole dishes (approx. 4 3/4 inch diameter) with 1/2 tablespoon of butter. Fill them with the ground meat mixture and spread the pumpkin over this. Bake in a preheated oven at 400 degrees Fahrenheit in the bottom third of the oven for 45 minutes. Serve the cranberry ground meat casserole with sour cream.


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