Pigs were a common meat source in Colonial times, and while I cannot
confirm my suspicion, I suspect that someone used to roast pork with a
glaze much like this one. If not, you and I can enjoy it anyhow. The kids
will love this dish.
Rub the roast with salt and pepper, and place on a rack in a baking pan.
Roast at 325° for 2-1/2 to 3 hours, or until an inserted meat thermometer
registers 175°.
In the meantime, combine all the remaining ingredients in a
stainless-steel saucepan and bring to a boil. Remove from the heat.
Halfway through the roasting process, begin basting the roast every 15
minutes with the cranberry mixture. The remaining sauce can be served on
the side with the thinly sliced pork.
Serve along with Wild Rice with Mushrooms and Onions (see recipe) for a
smashing meal.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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