1 tablespoon butter 1 large onion, quartered and thinly sliced 1 12 ounce package cranberries (3 cups) 1 10 ounce jar currant jelly (about 1 cup) 1 cup cranberry juice ¼ cup packed brown sugar 3 tablespoon cider vinegar 1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger ½ teaspoon curry powder 2 bunches watercress 1 recipe Cranberry Barbecue Sauce *
Cranberry-Barbecue Sauce
1 cup raspberry applesauce 1 cup bottled barbecue sauce 1 cup canned whole berry cranberry sauce 1 tablespoon lemon juice
*
Prepare pork and Cranberry Chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to 1 week. Warm pork in a 350 degrees F oven for 20 to 25 minutes or until heated through. Heat Cranberry Chutney in a saucepan over medium-low heat until heated through, stirring occasionally. Serve as above.
