Fruit glazes seem to complement pork very well.
Oranges are often used, but here we maintain the idea of using a tart, acidic fruit by featuring cranberries. The glistening red colour gives a lively festive aura to the table. Rub it all over with the salt and pepper. Meanwhile, in a medium-sized saucepan, combine the water, brown sugar, molasses, vinegar, cloves and cinnamon. Bring to a boil, then add the cranberries.