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    You are in: Home / Recipes / Pork and Cranberry Cassoulet Recipe
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    Pork and Cranberry Cassoulet

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Dib's's Note:

    I'm crazy about cranberries-this is yummy! Really nice with a hot loaf of French Bread, a Green Salad and a nice bottle of Red Wine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cut pork into 3/4 inch cubes.
    3. 3
      In a large Dutch oven heat oil over medium heat, brown the pork and remove with slotted spoon.
    4. 4
      Lightly saute the onions and garlic.
    5. 5
      Return pork to Dutch Oven.
    6. 6
      Add the cranberry juice concentrate and water to Dutch oven.
    7. 7
      Bring to a boil, scraping up browned bits.
    8. 8
      Add the white kidney beans, tomato paste, mustard, bay leaf and thyme, stir well.
    9. 9
      Season with salt and pepper if using.
    10. 10
      Cover and bake in preheated oven for 30 minutes.
    11. 11
      Remove and stir in cranberries.
    12. 12
      Return to oven and cook for another 30 minutes.
    13. 13
      Serve.

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    Ratings & Reviews:

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    Nutritional Facts for Pork and Cranberry Cassoulet

    Serving Size: 1 (353 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.7
     
    Calories from Fat 187
    39%
    Total Fat 20.8 g
    32%
    Saturated Fat 6.4 g
    32%
    Cholesterol 74.8 mg
    24%
    Sodium 502.5 mg
    20%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 7.0 g
    28%
    Sugars 18.6 g
    74%
    Protein 29.0 g
    58%

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