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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
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
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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