Asian Cranberry-Ginger Sloppy Pockets

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  • 1 pound ground beef (85 percent lean)
  • 1 can (14.5 ounces) cranberry sauce with whole cranberries    
  • 1 can (6 ounces) tomato paste    
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 3 cups coleslaw mix
  • 6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed


  1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4 inch crumbles; drain.
  2. Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to boil.
  3. Reduce heat; simmer 5 minutes, stirring often.
  4. Stir in coleslaw mix.
  5. Fill warm pita pocket halves with scant 1/2 cup beef mixture.
  6. Serve immediately.

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