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.