Slow Roast Pork with Cranberry Glaze    HT   MC   375mins

Serves   4        Hot    Pork   Fruit  Main Course   Dairy Free   Eggless

Ingredients

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

Salt

Instructions

1.  Preheat the oven to 140C, 275F, Gas Mark 1.

2. 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.

3. Place the pork in a large, roasting tin and pour the cranberry sauce mixture over the top.

4. Bake for 6 hours, basting periodically, until meat is tender. Remove the meat from the oven .

5. 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.

6. Bring to the boil over medium-high heat.

7. Meanwhile, in a small bowl, blend together the cornflour and a little cold water to make a paste.

8. Gradually add the cornflour paste to the boiling liquid, stirring constantly, and continue to cook, stirring, until mixture thickens. Add salt to taste.

9. To serve - transfer the gravy to a sauce boat and serve with the pork.

  Great at Christmas or Easter as an alternative to Turkey.  

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