Cranberry Sweet-and-Sour Pork Recipe

In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside. In a large skillet, stir-fry pork in oil for 3 minutes or until meat is no longer pink. Sprinkle with salt and pepper. Remove from the pan and keep warm. Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice, noodles or wonton strips. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.