Cranberry: Pork Roast with Cranberries

posted by Schmitty 03-30-100 1:58 AM

Pork Roast with Cranberries

1 (2 1/2-pound) boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch

Place pork roast in 3 1/2 to 4 quart crockpot. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast. Cover; cook on low setting for 7-9 hours.

To serve, place roast on serving platter; cover with foil to keep warm.

Pour juices from crockpot into medium saucepan; if necessary, skim off any fat.

In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

Makes 6 servings.

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