Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325? for 1 1/2 to 2 hours or until a meat thermometer reads 160-170?. Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food color, if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 250 (26%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 178.7mg||55 %|
|Sodium 156.2mg||5 %|
|Potassium 1118.4mg||29 %|
|Total Carbohydrate 122.3g||36 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 118.4g|
|Protein 59.3g||85 %|
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Calories per serving: 964
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