Directions

• Grate peel of 1 orange, then juice all of the oranges. In a small
• saucepan, combine orange juice and peel. Bring to a boil. Reduce
• heat and simmer until volume is reduced by half.
• In a medium saucepan, combine cranberry sauce, cinnamon, allspice,
• vinegar and salt. Combine corn starch and water; mix well. Add to
• the cranberry sauce mixture with orange juice mixture. Cook and stir
• over medium heat until thickened. Let cool.
• Rub roast with kosher salt. Place roast on a rack in a shallow
• roasting pan. Bake, uncovered, at 350° for 60-80 minutes or
• until meat thermometer reads 160°. Brush cranberry mixture over