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Slow Roast Pork with Cranberry Glaze    HT   MC   375mins



Serves   4        Hot    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





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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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