Cranberry Pork Stew

The cranberry juice option to the wine produces a sweeter main dish.

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4.5 by 2 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 2 hrs 30 mins 350°F

Cranberry Pork Stew

Reviews (0)

4.5 by 2 people

Rate This!

Directions

  1. Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling.
  2. Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.

*Homemade herbes de Provence

Directions

  1. In a small bowl combine marjoram, thyme, savory, basil, rosemary, sage, and fennel seed. Store remaining mixture in a tightly covered container. Makes 1/4 cup.
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Nutrition Facts (Cranberry Pork Stew)

  • Per serving:
  • 560 kcal ,
  • 19 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 123 mg chol. ,
  • 928 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 24 g sugar ,
  • 36 g pro.
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