We all know roast pork and applesauce is a food flavour marriage made in heaven, but roast pork with raspberry sauce is just as good, if not better! I had never thought of combining these flavours before, but I had a local butcher's pork roast in the freezer I'd picked up on offer (£3-50) and I was out of apples. I found some raspberries in the freezer and thought, "Hey, this might work!" A web search came up with this recipe, but I balked at the quantity of sugar and the addition of red food dye (are American raspberries not a glorious shade of red like European ones?). So, as I do, I set to tweaking. I served the pork with a parsnip and sweet potato mash recipe from the World Cancer Research Fund (in case you were wondering what that orange stuff in the photo was). It wasn't bad, but it wasn't as scrummy as traditional buttery whipped mash.
Try the raspberry sauce though, you won't be disappointed.
Roast Pork with Raspberry Sauce
This sweet, vibrant red sauce complements roast pork perfectly.
- 1.5 kg pork roast
- sea salt & freshly ground black pepper
- 170 grams raspberries
- 30 ml water
- 30 ml white vinegar
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 60 grams caster sugar
- 2 heaped tbsp cornflour
- 2 tsp lemon juice
- 2 tsp butter
1. Preheat oven to 180 C.2. Place pork roast on a wire rack in a roasting tray and season with salt and pepper.3. Roast for 1.5 hours.4. Meanwhile, mix water, vinegar, spices and caster sugar together in a small pan. 5. Bring to the boil, reduce heat and simmer for 10 minutes.6. Dissolve cornflour in 3 tbsp cold water. Stir into the syrup.7. Cook for 1 minute, stirring, until thickened.8. Stir in the raspberries, lemon juice and butter. Heat through.9. Pour into a gravy dish and serve with the roast pork.
DetailsPrep time: Cook time: Total time: Yield: Serves 4