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.
