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RASPBERRY SAUCE Recipe

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This recipe for RASPBERRY SAUCE is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rolled boneless pork loin roast (about 3-4#)
1 tsp. salt
1 tsp. ground back pepper
1 tsp. ground sage
1 pkg. (12 oz.) frozen raspberries, thawed
1-1/2 c. sugar
¼ c. white vinegar
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ c. cornstarch
1 T. lemon juice
1 T. butter or margarine, melted
3-4 drops red food coloring
Directions:
Directions:
Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake for 1-1/2 to 2 hours or until meat thermometer registers 160 degrees.

Drain raspberries; reserve liquid, adding water, if necessary, to make ¾ cup.

Combine ½ c. raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan.

Bring to boil. Reduce heat; simmer, uncovered, 10 minutes.

Blend cornstarch and remaining ¼ c. 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 and serve with sauce.

 

 

 

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