Name: Ruffle stuffed with cranberry and onion jam
Prep time: 3 h
Cook time: 3 h
Yield: 10
Ingredients: Red onion - 4 PC.; Cranberry - 1 Art.; Honey - 1 tbsp; Sugar - 2 tbsp; Soy sauce - 1 tbsp; Ginger root - 1.5 Tsp; Mixture of peppers - 1/2 Tsp; Cinnamon - 1/4 Tsp; Pork knuckle - 1 PC.; Bulb onions - 1 PC.; Salt - taste; Basil - 1 Tsp; Clove - 4 PC.; Garlic - 4 clove; Mustard - 1 tbsp

Ruffle stuffed with cranberry and onion jam

Recipe information

Cooking:

3 hour

Servings per container:

Source:

More details

Ingredients for - Ruffle stuffed with cranberry and onion jam

Jam

1. Red onion 4 PC.

2. Cranberry 1 Art.

3. Honey 1 tbsp

4. Sugar 2 tbsp

5. Soy sauce 1 tbsp

6. Ginger root 1.5 Tsp

7. Mixture of peppers 1/2 Tsp

8. Cinnamon 1/4 Tsp

For the knuckle

1. Pork knuckle 1 PC.

2. Bulb onions 1 PC.

3. Salt taste

4. Basil 1 Tsp

5. Clove 4 PC.

6. Garlic 4 clove

7. Mustard 1 tbsp

How to cook deliciously - Ruffle stuffed with cranberry and onion jam

1. Stage

Soak the knuckle in water overnight, rinse, peel off the skin. Put onion, basil, cloves, and shank in the pressure cooker and pour water to cover the shank. Season with salt and cook in pressure cooker for 1.5-2 hours after boiling.

2. Stage

Prepare cranberry and onion jam with ginger. Cut the onion into half rings and fry in oil until golden. Add 1 cup of frozen cranberries to the fried onions and stew for 20 minutes, stirring.

1. Stage. Ruffle stuffed with cranberry and onion jam: Prepare cranberry and onion jam with ginger. Cut the onion into half rings and fry in oil until golden. Add 1 cup of frozen cranberries to the fried onions and stew for 20 minutes, stirring.

3. Stage

At the end, add 1.5 tsp. grated ginger. Stew for 2-3 minutes and turn off.

4. Stage

Cool the jam and put it in a vase.

5. Stage

Take the finished knuckle out of the broth and cool. Cut the bone out of the knuckle and arrange the meat in a single layer. Spread cranberry and onion jam on top.

1. Stage. Ruffle stuffed with cranberry and onion jam: Take the finished knuckle out of the broth and cool. Cut the bone out of the knuckle and arrange the meat in a single layer. Spread cranberry and onion jam on top.

6. Stage

Sprinkle pepper mixture and 4 cloves of garlic on top.

7. Stage

Roll up the knuckle with the stuffing in a roll. Put a baking net on it (I don't have one, so I put medical elastic netting on it. Grease the top with creamy mustard. In the baking dish put wooden sushi sticks (so the meat does not burn at the bottom) and put the knuckle on them. Cover the form with foil and bake at 200 degrees for 30 minutes. Then open the foil and bake for another 15 minutes. Take the knuckle out of the form and leave it to cool in the grid.

1. Stage. Ruffle stuffed with cranberry and onion jam: Roll up the knuckle with the stuffing in a roll. Put a baking net on it (I don't have one, so I put medical elastic netting on it. Grease the top with creamy mustard. In the baking dish put wooden sushi sticks (so the meat does not burn at the bottom) and put the knuckle on them. Cover the form with foil and bake at 200 degrees for 30 minutes. Then open the foil and bake for another 15 minutes. Take the knuckle out of the form and leave it to cool in the grid.

8. Stage

Take the cooled knuckle out of the net, slice it, put it on a piece of bread and spread cranberry and onion jam with ginger on top - the taste is unforgettable! The jam is very tasty and goes well as a sauce to both meat and fish. I will definitely continue to use the jam, we liked it very much!