In a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup, vinegar, and orange peel. Bring to a boil over high heat; cover and simmer until cranberries are plump, about 10 minutes. Whirl 1/2 the cranberry mixture in a food processor or blender until pureed smoothly. If making ahead, cover both mixtures and chill up to 1 day. Place pork loin on a rack in a 10x15 roasting pan. Bake in a 350F oven until a thermometer inserted in centre of thickest part registers 155F, about 1 hour and 10 minutes. After meat has cooked 40 minutes, coat with the pureed cranberry mixture, using all. Transfer cooked roast to a platter; keep warm and let rest at least 10 minutes. Meanwhile, in a 3-4 quart pan, combine remaining whole cranberry mixture and broth. Bring to a boil on high heat. Stir in cornstarch mixture and return to a boil. Pour into a serving bowl. Slice roast, and accompany slices with cranberry sauce; add salt to taste. Source: Sunset Recipe Annual 1995 Edition Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 21:40:55 -0400 From: Rod Grant
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 12|
|Calories from Fat: 936 (90%)|
|Amt Per Serving||% DV|
|Total Fat 103.9g||139 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 114.2mg||35 %|
|Sodium 1765.2mg||61 %|
|Potassium 334.1mg||9 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 13.5g|
|Protein 12.8g||18 %|
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Calories per serving: 1044
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