Comments on: Cranberry Pork Stew

By: Aurora Sapphire

Aurora Sapphire — Sat, 20 Dec 2025 18:04:17 +0000

I use the juice instead of wine….and drink the wine on the side. Also serve with heaping side of turnip/rutabag/koharabi and sweet potato chips.
* Serve dished in middle of the above cooked and mashed or califlower mashed for a wonderful filling plus presentation!

By: larry

larry — Mon, 20 Dec 2010 23:12:30 +0000

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

By: rustic cook dave

rustic cook dave — Tue, 30 Dec 2008 00:36:10 +0000

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.

By: ron Merlin

ron Merlin — Sat, 27 Dec 2008 03:53:40 +0000

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.

By: Lisa Marie

Lisa Marie — Wed, 24 Dec 2008 18:16:16 +0000

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.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 22 Dec 2008 06:00:50 +0000

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

By: Kevin

Kevin — Sat, 20 Dec 2008 20:58:26 +0000

That looks really tasty!

By: Debbie in CA : )

Debbie in CA : ) — Sat, 20 Dec 2008 16:50:44 +0000

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 9x13. 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

By: Egghead

Egghead — Sat, 20 Dec 2008 15:16:45 +0000

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.

By: Thotlady

Thotlady — Fri, 19 Dec 2008 21:48:45 +0000

Scrumptious looking as always.