Pork and Squash Stew

INGREDIENTS
4    tablespoons raspberry preserves
1    tablespoon Dijon style mustard
1    tablespoon balsamic vinegar
1    cup dry white table wine
1    teaspoon dried sage

3    tablespoons olive oil, divided
2    cups pork loin cubes, ¾ inch
½   cup celery, finely chopped
½   cup finely chopped onion or leek
4    cloves garlic, minced
2    cups butternut squash, cubed ½ inch

METHOD

In a small bowl, stir together the raspberry preserves, mustard, balsamic vinegar, white wine and sage. Set aside.

Add 2 tablespoons olive oil to a large sauce pan over medium-high heat. When heated, add the pork cubes and stir for 4 to 5 minutes until they are browned on all sides. Remove and set aside. Add the remaining olive oil and the celery and onions. Cook the vegetables for 3 to 4 minutes until tender and add the garlic. Cook for 1 minute.

Add the raspberry mixture, the pork cubes and the squash to the sauce pan. Mix well and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes or until the squash cubes are tender but not mushy. Serve immediately.