03-10-2005, 05:21 AM
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.)
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.)