Pork Roast with Cranberry Glaze


1 Apple, diced
3 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
8 tablespoons orange juice
1 (16-ounce) can whole berry cranberry sauce
1 (3 to 5-pound) pork roast


Preheat oven to 325 degrees F.

In a small saucepan, combine cornstarch, apples, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.


Tip: Defrosting Meat in The Oven

At Costco, you can buy 24 chicken thighs (bone-in or boneless) which is packaged in 6 packs of 4 thighs. Anne and I both like the thighs, the meat is a little more moist and tastier, and, quick frankly it's a little cheaper. When you're cooking for 2, 4 thighs is about the right size, if you're both hungry you have 2 pieces of meat, if not it's a manageable number of leftovers. The problem I've had with this is that I need to decide 2 days in advance to make sure that the chicken is thawed enough for the Foreman.


Cooking on a Chamber's Stove

For Christmas, I got to cook on a Chamber's Stove, Model D. This makes me think how far backwards we've come in the last 50 years because there are features in this stove that just don't exist in the stoves we buy today at Sears. Here's a list of things that makes this stove better then any stove I've cooked on in my life.


Christmas Prime Rib

Been a while since I've had a recipe to post, something I have to remedy in the new year. For Christmas, I got to use a Chamber's Model D from the 1950's or 1960's. Two years ago, before I started posting recipes, I made a prime rib for the first time, this year I decided to make one again at a friend's who is a bit of a shut-in. Although the chambers oven helps with this cooking method, it's the one I would've used either way. Since most folks at the table wanted it rare that's what I made. Here's how it went:


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Simple Skillet Pork Roast

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