Wheatless Foodie

This Orange Cranberry Pork Roast is a delicious hot dish for a cold day and makes good use of leftover cranberry sauce after Thanksgiving. I make this pork roast in a Dutch Oven, but if you don't have one, you can brown the roast in one pan and roast it in the oven in another. First, season the meat with salt and pepper, then brown the pork roast in a little oil. Next, combine 1/2 cup brown sugar with 2 tablespoons balsamic vinegar. I used Tangerine Fig Balsamic, because that's what I had, but any balsamic vinegar is fine.  Pour the mixture over the pork roast. Peel and dice one large orange. Top the pork roast with the orange pieces.  I really like this homemade cranberry sauce . Pour the cranberry sauce over the pork roast. Pour 1/4 cup water into the bottom of the Dutch oven/roasting pan. Cover and place into a 350 degree F. oven for 1 hour, then roast uncovered for 30 minutes, or until the internal temperature of the pork is at least 145 d...

My childhood Thanksgivings always included canned jellied cranberry sauce.  You know, the kind that you can push out of the can and slice.  There's nothing wrong with canned cranberry sauce, but making cranberry sauce from fresh cranberries is so easy.  And I think it tastes better.  I like the chunky texture of my homemade cranberry sauce and the not-too-sweet tartness of it.  And best of all, it can be made a couple of days ahead of time. Cranberry Sauce 1 12-ounce bag fresh cranberries (nearly 2 cups) 1 1/2 cups sugar 1/2 cup water Combine ingredients in a 2-quart saucepan.  Cover and simmer over low heat for 15 minutes.  Remove cover, stir, and simmer (uncovered) for 5 to 10 minutes.  Mash cranberries with the back of a large spoon.  Allow to cool, store in the refrigerator in a covered container. Printable Version