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Roast Pork with Tangy Cranberry Sauce Recipe

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This recipe for Roast Pork with Tangy Cranberry Sauce is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2-3 pound) boneless pork shoulder butt roast
1 cup dried cranberries
1/2 cup chicken stock
1/2 cup cranberry juice cocktail
Grated zest of half of an orange
1 tsp. ground ginger
2 tblsp. cornstarch
Salt and pepper to taste
Directions:
Directions:
Place roast in a slow cooker. In a bowl combine cranberries, stock, 1/4 cup cranberry juice, orange zest and ginger, mixing well. Pour over roast. Cover and cook on Low for 6-10 hours or on High for 3-4 hours, until meat is tender.

Remove roast from slow cooker. Cover with foil to keep warm. pour juices from slow cooker into a medium saucepan and skim off an accumulated fat.

In a small bowl, combine cornstarch with remaining 1/4 cup cranberry juice, stirring well to dissolve any lumps. Add to saucepan. Over medium-high heat, bring mixture to a boil, stirring constantly until thickened. Season to taste with salt and pepper and serve with roast pork.

 

 

 

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