- thickened, about 20 minutes.
- Remove roast and keep warm. Skim fat from pan juices, reserving 2
- cups. Stir vinegar and reserved pan juices into the cranberry sauce.
- Slice roast; serve with cranberry sauce. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.