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Cranberry Glazed Veal Recipe
|Veal shoulder/Loin of veal||1 1⁄2 Kilogram, boned and rolled|
|Ground black pepper||To Taste|
|Onion||1 , peeled, finely chopped|
|Cranberry sauce||90 Milliliter (6 Spoons, 15 Milliliter Each)|
|Red wine||90 Milliliter (6 Spoons, 15 Milliliter Each)|
|Cornflour||15 Milliliter (1 Spoon)|
|Lattice potatoes||1 Cup (16 tbs) (For Garnish)|
|Bacon rolls||2 (For Garnish)|
Serving size: Complete recipe
Calories 4255 Calories from Fat 1530
% Daily Value*
Total Fat 170 g262.2%
Saturated Fat 56 g279.8%
Trans Fat 0 g
Cholesterol 1765.9 mg
Sodium 1948.1 mg81.2%
Total Carbohydrates 197 g65.8%
Dietary Fiber 13.1 g52.3%
Sugars 28.5 g
Protein 432 g863%
Vitamin A 13% Vitamin C 17.7%
Calcium 5.1% Iron 3.8%
*Based on a 2000 Calorie diet
Fry the onion in the butter until soft.
Add half the cranberry sauce and the wine and bring to the boil.
Pour over the veal.
Cook in a hot oven, allowing 30 minutes per 450 g (1 lb), plus 30 minutes over.
Baste the joint every 15 minutes for the first 1 1/2 hours.
Spoon the remaining cranberry sauce over the joint, cover the casserole and continue to cook for the remaining time.
Remove the joint to a serving dish and keep warm.
Spoon the fat from the juices in the casserole, add the stock and thicken with cornflour blended in a little cold water.
Bring back to the boil for 2 minutes, taste and adjust the seasonings and serve with the veal.
Garnish with potatoes, bacon rolls, and French beans, if liked.