Ingredients:
Makes 10 servings 3-4 pound boneless pork loin roast 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground sage 12-ounce package frozen raspberries, thawed 1-1/2 cups sugar 1/4 cup white vinegar 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup cornstarch 1 tablespoon lemon juice 1 tablespoon butter, melted 3-4 drops red food coloring

Instructions:
Heat oven to 350 degrees. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan; roast for 60-75 minutes or until meat thermometer registers 155 degrees (about 18-20 minutes per pound). Meanwhile, drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce.