- 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
- 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.