This cranberry pork pot roast makes a nice change from the more commonly cooked pork and apple combination.
Ease of preparation: Easy
Ingredients
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
- Preheat the oven to 150°C (300°F, gas 2)
- In a large casserole dish, sauté the chopped onions until soft and translucent. Remove and set aside
- Turn the heat up to high, rub the pork with salt and quickly brown on all sides. Reduce heat to medium
- 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
- Prepare the remaining cranberries about 10 minutes before the pork is ready
- Heat water and sugar in a heavy-bottomed pan and stir until the sugar has dissolved completely
- Reduce heat to low and add the cranberries. Poach them for a couple of minutes until soft but not falling apart
- Drain and set them aside. When the pork is ready you have two options with the gravy. First remove the bay leaf and cloves
- 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

