Ingredients

• 1kg/2lb 2oz Bramley apples
• peeled
• cored and chopped
• 1kg/2lb 2oz cranberries
• 1 tsp ground cinnamon
• water
• to cover
• 1-1.5kg/2lb 2oz-3lb 4oz granulated sugar
• 2 tbsp olive oil
• 1kg/2lb 2oz pork loin
• skin on
• salt and freshly ground black pepper

Directions

• For the jelly
• place the apples
• cranberries and cinnamon into a large saucepan and pour over enough water to just cover. Bring to the boil
• then reduce the heat and simmer for 10-15 minutes until the apples and cranberries are broken down.
• Pass the mixture through a sieve lined with a clean kitchen cloth or muslin into a large jug. Discard the pulp left in the sieve.
• For every 600ml/1 pint of liquid you have
• add 500g/1lb 2oz of granulated sugar.
• Pour the mixture back into a clean pan with a sugar thermometer and cook slowly until it reaches 220C/105F - alternatively
• place a spoonful of the jelly onto a cold plate and check if it sets.
• Pour the jelly into warm sterilised jars while still hot and allow to cool and set.
• For the roast pork
• preheat the oven to 180C/350F/Gas 4.
• Heat the olive oil in a large frying pan. Season the pork with salt and freshly ground black pepper and place into the frying pan. Cook briefly on all sides until lightly browned all over.
• Transfer to a roasting tin and place in the oven for 40-60 minutes
• or until the crackling is golden and the pork is completely cooked through.
• To serve
• carve the pork into portions and place onto serving plates with a spoonful of the cranberry and apple jelly.