Mother Earth Living

Cooking with Herbs and Spices: Cranberry Chops

October/November 1998

Content Tools

Related Content

Weekend Getaway: Traditions in Western Herbalism Conference

Erin McIntosh enjoyed a weekend exploring Western holistic medicine at the Traditions in Western Her...

Spanish Roots: Two Saffron Recipes

Garlic, saffron and parsley take me straight to the Mediterranean.

My Favorite Christmas Thyme Book and Spice Wreaths: Part 2

Lemon Verbena Lady finishes her other holiday-inspired craft, mini spice wreaths. This DIY project i...

Supplement Review: Berries for Life BerryImmune Supplement

Give your immune system a boost with Berries for Life BerryImmune supplement, which combines the pow...

Cranberry Chops
Recipe submitted by Stella Jones, Houston, Texas.

Cranberries, apples, and a hint of spice flavor this satisfying main dish.

•1 large sweet onion, cut into large pieces
•2 tablespoons olive oil
•2 large tart apples, peeled, cored, sliced in 1/4-inch rings, then halved
•6 small pork chops or pork tenderloin pieces, tenderized
•1/8 teaspoon ground cloves
•Freshly ground pepper to taste
•Juice of 1 large orange
•5 tablespoons Cranberry and Allspice Vinegar (see recipe below), or more to taste

1. In a large skillet, brown the onion in 1 tablespoon of the olive oil.

2. Add the apple slices and continue to sauté until the apples are tender but still firm. Remove to a bowl and set aside.

3. In the same skillet, add the remaining tablespoon of oil and the pork.

4. Sprinkle with the cloves and pepper. Cook over medium heat, covered, until the meat is cooked through.

5. Add the reserved onion and apples.

6. Combine the orange juice and cranberry vinegar, pour over the chops, and heat through.

Cranberry Vinegar

•2 cups distilled white vinegar (minimum 5 percent acidity)
•1 cup Chablis wine
•12 ounces whole cranberries
•1 tablespoon whole allspice
•1 tablespoon whole cloves
•2 cups sugar

1. Mix the vinegar and wine together and let stand for several days.

2. Chop the cranberries in a food processor or blender and place in a large, widemouthed glass container with the allspice and cloves.

3. Add the vinegar mixture, pressing down the fruit so that it is completely covered.

4. Let stand, covered, in a cool, dark place for 10 days, stirring occasionally with a wooden spoon.

5. Strain the mixture through a coffee filter (do not squeeze the fruit).

6. Sterilize one or more bottles with a total capacity of 4 cups.

7. Spread the sugar on a baking sheet and heat in a 300°F oven for 10 minutes, or until cream-colored.

8. Meanwhile, heat the vinegar in a nonreactive pot; do not boil.

9. Add the sugar to the vinegar and boil for 3 minutes, stirring constantly to dissolve the sugar.

10. Allow to cool slightly, pour into sterilized bottles, and cap tightly.

11. Store in a cool, dark place.

Check out the original article, Cooking with Herbs and Spices.

Post a comment below.


Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.