• TO DRINK: L’Avenir Pinotage has a fine balance of fruit and acidity.

    Pork roast with cranberry caramelised green apples and sage

    Serves: 6 – 8
    Cooking Time: 2 hours 10 mins


    • 1,5kg pork belly
    • sea salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) butter, melted
    • 1 x 160g jar cranberry jelly
    • APPLES
    • 4 Granny Smith apples, cut into rounds
    • 30ml (2 tbsp) butter
    • 60ml (¼ cup) brown sugar
    • pinch of ground cinnamon
    • pinch of ground cloves
    • 15ml (1 tbsp) honey
    • fresh rosemary, to serve
    • 125ml (½ cup) dried cranberries
    • 15ml (1 tbsp) fresh sage, chopped
    • black figs, to garnish (optional)



    Preheat the oven to 190°C. Place the pork in a roasting pan, season with salt and pepper and drizzle with the butter to coat. Roast for 50 minutes, then turn and roast for a further 40 minutes.


    Heat the cranberry jelly in a small saucepan and reduce until it becomes a thin syrup. Pour the syrup over the pork and brown until the fat is golden and crisp, for a further 15 minutes.


    Place the apples in a separate baking dish. Toss them in the butter, sugar, cinnamon, cloves and honey, and roast for 20 minutes.


    Serve the roast hot with the apples on a bed of fresh rosemary sprigs, sprinkled with more rosemary, cranberries and sage. Garnish with ripe black figs (optional).


    Cover the meat with foil if it browns too rapidly.