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This cranberry pork pot roast makes a nice change from the more commonly cooked pork and apple combination.

Ease of preparation: Easy


Onions, chopped finely: 25 g

Boneless pork: 700 g

Ground cinnamon: 1 tsp

Ground mace: 1 tsp

Cloves: 2

Bay leaf: 1

Fresh cranberries, chopped: 25 g

White wine: 150 ml

Water: 2 tbsp

How to prepare

  1. Preheat the oven to 150°C (300°F, gas 2)
  2. In a large casserole dish, sauté the chopped onions until soft and translucent. Remove and set aside
  3. Turn the heat up to high, rub the pork with salt and quickly brown on all sides. Reduce heat to medium
  4. Return the onions to the casserole and add spices, bay leaf, wine and water. Stir in the cranberries and season. Cover, transfer to the oven and cook for 1½ -2 hours. Check liquid levels around half time and adjust if necessary
  5. Prepare the remaining cranberries about 10 minutes before the pork is ready
  6. Heat water and sugar in a heavy-bottomed pan and stir until the sugar has dissolved completely
  7. Reduce heat to low and add the cranberries. Poach them for a couple of minutes until soft but not falling apart
  8. Drain and set them aside. When the pork is ready you have two options with the gravy. First remove the bay leaf and cloves
  9. If you prefer a smooth gravy, strain it first before serving – using the back of a ladle helps with this process. Otherwise, slice the pork and serve with the gravy and the poached cranberries