Cranberry Pork Recipe
Ingredients
| Oil | 2 Tablespoon | |
| 1 x 5 1/2 lb rolled shoulder of pork | ||
| Cranberries | 8 Ounce | |
| Water | 1/4 Pint | |
| Ground black pepper | 1 To taste | |
| Honey | 2 Tablespoon | |
| Orange rind | 1 Teaspoon, finely grated | |
| Pinch of ground cloves | ||
| Pinch of ground nutmeg | ||
| Salt | To Taste | |
Directions
Heat the oil and brown the pork in a frying pan on all sides.
Cook the cranberries for 5 minutes in the water after it has boiled.
Transfer the pork to the casserole, season well and spread with honey and grated orange rind.
Sprinkle with cloves and nutmeg, pour in cranberries, cover and cook for 1 1/2 hours.
Taste and adjust seasoning.
Serve sliced with the sauce.
Cook the cranberries for 5 minutes in the water after it has boiled.
Transfer the pork to the casserole, season well and spread with honey and grated orange rind.
Sprinkle with cloves and nutmeg, pour in cranberries, cover and cook for 1 1/2 hours.
Taste and adjust seasoning.
Serve sliced with the sauce.
Chef
