Directions:
- Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
- In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
- Brush roast with some of the glaze. Bake 35-50 minutes longer or until a meat thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.06 Kcal (1022 kJ) | ||
| Calories from fat | 60.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Cholesterol | 104.78mg | 35% | |
| Sodium | 314.25mg | 13% | |
| Potassium | 643.02mg | 14% | |
| Total Carbs | 5.89g | 2% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 35.69g | 71% | |
| Iron | 1.7mg | 9% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.47 Kcal (580 kJ) | ||
| Calories from fat | 34.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 10% | |
|---|---|---|---|
| Cholesterol | 59.45mg | 35% | |
| Sodium | 178.29mg | 13% | |
| Potassium | 364.82mg | 14% | |
| Total Carbs | 3.34g | 2% | |
| Sugars | 2.88g | 20% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 20.25g | 71% | |
| Iron | 1mg | 9% | |
| Calcium | 10.4mg | 2% | |
* 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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