Cherry-Glazed Pork Roast

  • 14-ounce jar of cherry preserves
  • 1/4 cup red wine vinegar
  • 3 tablespoons light corn syrup (Karo)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons slivered almonds, toasted
  • 3 pound boneless pork roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. The process is a lot like preparing mashed potatoes. Wash and peel the carrots (or don't peel, if that's your style), and cut into one-inch chunks. Peel the rutabaga (see below), and cut into one-inch chunks.
  2. Put the vegetables and 1 teaspoon salt in a large saucepan with enough water to cover. Put a lid on the pan and bring to a boil over medium heat. Lower heat and simmer 30 to 40 minutes until carrots and rutabaga pieces are fork tender. Drain well, leaving the vegetables in the saucepan.
  3. Add the butter, in pieces, to the hot, drained vegetables and return the lid to the pan. While you're doing something else, the butter will melt.
  4. Once the butter is melted, add several generous grinds of fresh black pepper to the vegetables. You can either roughly mash them together with a potato masher, or just stir briskly with a stout spoon. Taste, and adjust salt and pepper, if necessary.
  5. Makes about 10 servings.

Note: Garnish, if desired, with celery leaves and whole, unshelled almonds.

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