Winning recipe below by Anne Bliss, McNeal, AZ
Preheat oven to 325 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325 degrees F for 1-1/2 to 2 hours or until meat thermometer registers 160 degrees F.
Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce.
Makes 10 servings
Nutrition Facts per Serving:
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2017,