Directions:
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°.
- Meanwhile drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
- In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let stand for 10 minutes before slicing. Serve with the raspberry sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.42 Kcal (1182 kJ) | ||
| Calories from fat | 59.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Cholesterol | 116.08mg | 39% | |
| Sodium | 374.79mg | 16% | |
| Potassium | 668.29mg | 14% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 11.87g | 47% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 37.5g | 75% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 142.6 Kcal (597 kJ) | ||
| Calories from fat | 29.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 10% | |
|---|---|---|---|
| Cholesterol | 58.61mg | 39% | |
| Sodium | 189.24mg | 16% | |
| Potassium | 337.42mg | 14% | |
| Total Carbs | 6.75g | 4% | |
| Sugars | 5.99g | 47% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 18.93g | 75% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.9mg | 10% | |
| Calcium | 6.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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