Cranberry and Apple Jelly with Roast Pork Loin

Succulent roast pork loin paired with a homemade sweet and tart cranberry and apple jelly infused with cinnamon.

Dinner Pork Gluten Free Roast Jelly

Estimated Nutrition

Calories

1275.1

kcal / serving

7650.5 kcal total

Carbs

236.7g

per serving

1420 g total

Fat

23.1g

per serving

138.4 g total

Protein

35.9g

per serving

215.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.25

Granulated Sugar

adjust based on liquid volume

Fruits

Bramley Apple

peeled, cored and chopped

Cranberry

Liquids

Total

Water

enough to cover fruit

Meat

Pork Loin

skin on

NutsSeeds

tsp

Cinnamon

ground

set

Salt

to taste

set

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Method

Carve the pork and serve with a spoonful of the prepared jelly.

Roast the pork in a tin for 60 minutes until the crackling is golden.

Brown the seasoned pork loin in olive oil in a frying pan.

Preheat the oven to 180°C.

Pour hot jelly into warm sterilised jars and let cool to set.

Boil the liquid slowly until it reaches 105°C on a sugar thermometer.

Add 500g of sugar for every 600ml of collected liquid.

Strain the mixture through a muslin-lined sieve and discard the remaining pulp.

Simmer apples, cranberries, and cinnamon in enough water to cover for 15 minutes.