Don Strange of Texas Roasted Pork with Cranberry Chutney - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Non Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=118) +--- Thread: Don Strange of Texas Roasted Pork with Cranberry Chutney (/showthread.php?tid=190035) |
Don Strange of Texas Roasted Pork with Cranberry Chutney - tubeN2 - 03-10-2005 Cranberry Chutney 1 (10 ounce) jar jalapeño jelly 1/4 cup apple cider vinegar 1/2 cup honey 2 cups granulated sugar 1 pound fresh or frozen cranberries, cooked (if not available, use 2 cans whole cranberry sauce) 1 cup raisins 1 tablespoon granulated garlic 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 cups chopped pecans Roast Brine, optional (recipe follows) 1 (3 pound) pork loin or (boneless) pork butt or 2 (1 1/2 pound) pork tenderloins Spice Rub (recipe follows) Spice Rub 2 teaspoons salt 2 teaspoons granulated garlic 1 teaspoon chili powder 1 teaspoon paprika 2 tablespoons brown sugar Brine 9 cups hot water 1/2 cup granulated sugar 1/2 cup kosher salt 2 tablespoons cracked black peppercorns For Cranberry Chutney: Heat jalapeño jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hour to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve. Makes about 6 cups. (Recipe can be halved.) |