Cranberry Pork Stew


So I had this random can of whole cranberry sauce.  I can’t even imagine why I had this rogue can.  I always make homemade cranberry sauce so where did it come from?  I think it will always remain a mystery.

Anyway, I wanted to use it for something…you know…elevate it to something more than a creepy can of cranberries.

I saw this recipe for Cranberry Pork Stew and ummm….well heaven and earth aligned and I had to make it.  Had to.  It was the perfect way to rid my cabinet of the creepy cranberry can.

This stew was delicious.  It uses a whole bottle of Pinot Noir as the base, giving it a rich earthy flavor.  But if you made my Cranberry Martini’s and you have cranberry juice cocktail left over, you can use that in place of the Pinot Noir.

It is honestly the easiest stew to put together and the flavors are excellent.

I’ll show you…

Here is what you will need: Boneless pork shoulder, boneless ham steak, red onions, Pinot Noir, whole cranberry sauce, diced tomatoes, Herbes de Provence, fresh thyme (for garnish).  Ingredients not shown: Olive oil and salt.

In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time.  Return all meat to dutch oven.

Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt.  Bring to a boil.

Cover and bake for 1-1/2 hours in a 350 degree oven.  Uncover and bake 30 minutes or more or until meat is tender.


Out of the oven, this is what it will look like.  I don’t believe in serving stew immediately after it’s cooked.  It’s too hot.  Does that make sense?  You can’t taste it when it’s that hot.  I like to let it cool down and then reheat it.  I made this stew two days prior to eating it because I love letting the flavors meld together. 

The pork and the ham are melt in your mouth tender after cooking.


The stew has a subtle sweetness from the cranberries.  It’s a welcome flavor with the pork and ham.

Enjoy this, it’s a perfect meal for this time of year.

Cranberry Pork Stew
Adapted from Better Homes & Gardens

3 pounds boneless pork shoulder, cut into bite size pieces or beef stew meat
8 ounces boneless ham steak, chopped
1 to 2 tablespoons olive oil
2 red onions, cut into thin wedges, about 2 cups
1 750-ml bottle Pinot Noir wine or 3-3/4 cups cranberry juice cocktail
1 16-ounce can whole cranberry sauce
1 14.5-ounce can diced tomatoes, undrained
1 Tablespoon Herbes de Provence
1/2 teaspoon salt
Fresh thyme for garnish

In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time.  Return all meat to dutch oven.

Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt.  Bring to a boil.

Cover and bake for 1-1/2 hours in a 350 degree oven.  Uncover and bake 30 minutes or more or until meat is tender.

I don’t believe in serving stew immediately after it’s cooked.  It’s too hot.  Does that make sense?  You can’t taste it when it’s that hot.  I like to let it cool down and then reheat it.  I made this stew two days prior to eating it because I love letting the flavors meld together. 

Post a Comment

60 Comments

  1. Deeba 1

    One can if one has a can…LOL! That looks like a great dish Cathy. I agree that a dish like this always tastes better after it sits for a day at least & the flavours mature! Love the colours & presentation!

  2. Laura 2

    You can’t imagine my joy when I scroll down to the ingredients picture and only see a few items.
    I love it…

  3. Oh, how I love recipes like this, and other than the meat I have every single ingredient. Love it!!

  4. You’re so creative in the kitchen. I would have just eaten the cranberry sauce.

  5. B 6

    This would be an excelelnt way to use up that inivitable leftover cranberry sauce for Christmas dinner.

  6. yum! i’m using this over the holidays. we will eat well and i won’t be in the kitchen all day. THANKS!

  7. Becky 8

    Wow, that looks delicious.
    I’m not a big fan of cranberries and I never would have thought to put them in stew. But it does look good.

  8. I think I may try this recipe using venison. I’ve got a bunch of deer meat in the freezer to use and I’d like to try something new with it. I’ll have to go out and buy the cranberry sauce, though–not because I make my own, but because I only buy that jellied stuff that comes out in one can-shaped mass and then gets sliced. What can I say? I love that nasty canned cranberrry sauce.

  9. Angela 10

    Love your website! How do you make your homemade cranberry sauce?

  10. I believe the same thing…there are just some foods that taste better the day after you make them…they need time to sit and season and just soak up all the flavors.

    I think I’m going to post that cranberry coffee cake recipe today, so you’ll have to get yourself another can of whole cranberries for it…

  11. Yes – the best meals start this way – one can – I LOVE THIS!

  12. This recipe would have grabbed me too. I love that it has ham AND pork in there. Somehow you made stew ‘pretty.’ That’s tough to do!

  13. It sure looks good! A whole Bottle of Pinot Noir? It sounds as if it would have great flavor!

  14. I think that looks wonderful. I think I even have all those ingredients right now!

  15. Pork we have from this fall’s butchering. We have and pinot noir, and tomatoes are in the cellar; herbs dried in the summer and in jars. So all I really need for the are the red onions, cranberry sauce, and oil and such.

    This is a keeper recipe–I love the ones that use ingredients I have on hand. Thank you!

  16. Marjie 17

    This looks really interesting. Of course, I can’t cook something for “future use”, because it’ll never make it out of the fridge alive!

  17. tipper 18

    My husband would love love this.

  18. Paula 19

    Oh. My. Lord. This looks outstanding! The color alone pulls me in! I’ve never had anything soup/stews make with cranberry and I’m wondering why. Love the step by step photos, too! YUM!

  19. Oh that sounds like a great combination of flavors! The addition of ham would make it right up Pickle’s alley!!

  20. ELRA 21

    Mmmm, really really delicious stew. I totally agree that is good idea making the stew in advance.
    Cheers,
    Elra

  21. Bob 22

    That looks wicked good. I’m with you on the waiting for stew thing. I like it best the next day or the day after.

  22. krysta 23

    i’m with you on the stew cooling before eating it, it does take a day or two to really get the flavors to work together.

  23. Linda 24

    I would love to try this in the slow cooker. What would you recommend?

  24. Pam 25

    This looks hearty and delicious. The perfect meal to have today – it’s cold and snowing.

  25. Alisa 26

    Can’t wait. Thanks for another great recipe!

  26. That pork looks GORGEOUS. Some pig.

  27. magpie 28

    Pork and ham. You slay me.

  28. Liz C. 29

    I’m with you… a stew needs to… well, stew! It always gets much better with each day. You know… until the mold forms, lol.

  29. KathyB. 30

    My Hubby is so funny…he is home early from work because of the bad weather and driving conditions on the roads, and he asks almost right away, ” Did you check out Noble Pig’s blog?” I tell you, he blogs vicariously through me. “No, I haven’t been doing any blogging yet today…as I am cleaning for YOUR event tomorrow night.” Hubby is doing a wine tasting in our home. He also checks out all the food and wine blogs in your side bar….

    Anyway, he very much likes the recipe posted today, and I think it looks pretty good too. Too bad we don’t have any creepy cans of cranberries around. And hey, those creepy cans are the only cranberries our precious daughter-in-law will eat! She HAS to have those for Thanksgiving…

  30. KathyB. 31

    Me again, sorry, but I HAVE to ask, pork AND Jewish men? How does that work out for you?

  31. Marlene 32

    I never would have thought of that combination but I must say, I need to try this one.

    I am sorry I have been away dear friend…I am glad to be back among the bloggers.

    Marlene

  32. So you know that you totally had me at ‘whole bottle of Pinot”, right? Because, well, ya did.

    I once found a strange can of cranberry ‘sauce’ (more like a jelly) that an ex-roommate had abandoned. I glowered at it for weeks, tucked it into the back of the cupboard, and then got desperate on one foodless night and attacked it with a spoon. I still feel shame.

  33. I’m not a fan of mixing fruit and meat, but this still sounds great to me!

    (looks really good to!)

  34. Might try this when the son comes to stay for a few days after Christmas. Or he can try it as he is by far the better cook.

  35. Nikki 36

    Wow. Im sure universal alignment did occur with all of those deep, rich flavors at hand. The can didn’t turn out to be so creepy after all, did it? :)

  36. lawdy, I MUST make this! to die for absolutely. I may be coming to California soon want to break your rules and meet me and Debbie? Maybe you could drive over to Grass Valley and see us. It’s going to be a fast trip for me.

  37. Cathy this looks great! I think it’s destined to become Sunday’s dinner.

    Thanks!

  38. gizmar 39

    You could almost convert me with this dish – it looks amazing. Poor rogue cranberry sauce will be no more.

  39. This sounds and looks wonderful! I will be trying this one for sure. Thanks so much for sharing!

  40. Lori 41

    Must’ve been so great after those two days!

  41. grace 42

    i was a wee bit hesitant to say i’d like this, but then i recalled a time when i had a cranberry relish of sorts with some pork loin and how delightful it was. stew form? okay then. :)

  42. kayola 43

    With the chill in the air..it looks and sounds like it would definately hit the spot…
    You make me laugh! I always make my own cranberry relish as well…I will have to buy one for sure. YUUUMMMYYY!

  43. nina 44

    Look at you…giving the poor can of cranberry juice a new status!! What a lovely stew!

  44. Flea 45

    Oh yum. Maybe after next week. :) Did you see that I posted my eggnog recipe yesterday, complete with crappy pictures? :)

  45. Mary 46

    Wicked! I’ll be making this after the holidays.

  46. Sandie 47

    A whole bottle of Pinot Noir AND cranberry sauce? I’m in, and I’m not even that big on pork! (See what rogue cans will do to a person!)

  47. Cheryl 48

    The recipe sounds and looks delish, but I particularly had to let you know I concur 100% on the “don’t serve” until it’s “calmed” in temp and flavor blending a bit!

  48. Jude 49

    Love the deep maroon color. I think about stuff like this when it’s cold and snowing outside.

  49. That looks absolutely delicious! I have a recipe for chicken, canned cranberry and french dressing. Yumm!

  50. pam 51

    That’s my kind of cooking..easy and tasty!

  51. Scrumptious looking as always.

  52. Egghead 53

    This sounds so good. Can’t wait to try it. There is something about a hearty stew on a cold day that is so comforting.

  53. Tonight I will prepare this for a dear friend as she joins us for a pre-Christmas dinner. The sweet soul has alzheimers and may well forget the meal as soon as digested (or sooner) but I know the delightful aroma and splendid display, not to mention the taste I can only imagine at this point, will delight us all as we enjoy ‘the moment’ together. The ease of early prep gives me more time to visit and celebrate these precious moments, as well. Thanks so much for sharing your delicious discoveries. : D

    p.s.
    I made the ginger cookies, but due to the splint and only a novice daughter-chef at home at the time, we opted to bake the cookies bar-style in a 9×13. I cooked them a wee bit too long, so though the taste is marvelous, the cutting is a bit of a challenge (even for those with full use of poseable thumbs). Though I nicknamed the product “ginger jerky” the taste blew my mind. YUM!!! With a hot cup of tea (dare I admit I allowed dunking . . . just this once?) they were so tasty. I look forward to making them “for real” as Rachel said, and she is the eager chef back in residence. I’m looking forward to the next batch as I gobble down this crun-chewy block of yum! : D

  54. Kevin 55

    That looks really tasty!

  55. Looks fantastic. I made a similar stew this weekend with pomegranate juice and lamb.

  56. So I had this random can of whole cranberry sauce. I can’t even imagine why I had this rogue can. I always make homemade cranberry sauce so where did it come from? I think it will always remain a mystery.

  57. I intend to make and blog this recipe it sounds so good. (I’ll of course link to you and give you full credit.)

    I noted however, the hamsteak ingredient was omitted from the list of ingredients.

  58. rustic cook dave 59

    My only change-up to this little known but fantastic recipe is a 6 oz ham steak (no bone -in), 3 or 4 pieces of bacon rendered with the ham, and a 28 oz. (large) can whole tomatoes that I break up as it’s cooking. I’m finding diced toms are pretty low quality, organic or not. I’ve also extend the cooking time to 2 hrs covered and almost 1 hr uncovered. Finally I serve it with some pasta like a large format elbow macaroni in a small side dish boeuf bourginon style.

  59. larry 60

    I think I would serve that with some corn bread and a salad with blue cheese dressing yum