Roast Pork with Cranberry Glaze
HT MC 375mins
Pork Fruit Main Course Dairy Free Eggless
325g/12oz Cranberry Jelly
3 tbsp Sugar
3 tbsp Cranberry Juice
1 teasp Mustard (check ingredients)
A large pinch Ground Cloves
1k/2.2lb Pork Roasting Joint
2 teasp Cornflour
A little Water
Preheat the oven to 140C, 275F, Gas Mark 1.
Place the cranberry jelly in a mixing bowl and mash with a fork or a potato
masher then add the sugar, cranberry juice, mustard and cloves and mix well.
Place the pork in a large, roasting tin and pour the cranberry sauce mixture
Bake for 6 hours, basting periodically, until meat is tender. Remove the meat
from the oven .
Skim the fat from the liquid in the roasting tin and pour the remaining roasting
juices into a saucepan. return the meat to the roasting tin and place in the
turned off oven to keep warm.
Bring to the boil over medium-high heat.
Meanwhile, in a small bowl, blend together the cornflour and a little cold water
make a paste.
Gradually add the cornflour paste to the boiling liquid, stirring constantly,
and continue to cook, stirring, until mixture thickens. Add salt to taste.
To serve - transfer the gravy to a sauce boat and serve with the pork.
at Christmas or Easter as an alternative to Turkey.