You’ll want to save this recipe. The tangy cranberry glaze also is delicious brushed on chicken wings and drummettes.
Place cooked pork in rectangular baking dish, 13x9x2 inches; cover tightly with aluminum foil. Refrigerate remaining cranberry mixture in tightly covered container. Refrigerate pork and cranberry mixture no longer than 48 hours. About 35 minutes before serving, heat oven to 400ºF. Bake pork in covered dish about 20 minutes or until hot. Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.