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Vickys Roast with Raspberry Sauce, GF DF EF SF NF. . Its not hard to make Vickys Roast with Raspberry Sauce, GF DF EF SF NF for my friends.
Vickys Roast with Raspberry Sauce, GF DF EF SF NF
You can simply cook Vickys Roast with Raspberry Sauce, GF DF EF SF NF by following 16 ingredients and 11 steps. Here is how you can easily make it.
Ingredients of Vickys Roast with Raspberry Sauce, GF DF EF SF NF
| 1 | Take 2 kg (4 lb) of boneless rolled shoulder. |
| 2 | You need 1 tbsp of oil. |
| 3 | You need 1 tsp of dried sage. |
| 4 | Approximately 1 tsp of low-sodium salt. |
| 5 | About 1 tsp of ground black pepper. |
| 6 | Approximately of for Raspberry Sauce. |
| 7 | It’s 340 g of raspberries (12 ounces). |
| 8 | It’s 180 ml of water (3/4 cup), divided. |
| 9 | About 300 g of sugar (1.5 cups). |
| 10 | Prepare 60 ml of cider vinegar (1/4 cup). |
| 11 | You need 1/4 tsp of ground cloves. |
| 12 | Approximately 1/4 tsp of ground ginger. |
| 13 | Prepare 1/4 tsp of ground nutmeg. |
| 14 | About 2 of slightly rounded tbsp cornflour / cornstarch. |
| 15 | It’s 1 tbsp of lemon juice. |
| 16 | It’s 1 tbsp of melted sunflower spread / butter. |
Vickys Roast with Raspberry Sauce, GF DF EF SF NF cooking instructions
| Step 1 | Let the joint come to room temperature for 30 minutes before starting. |
| Step 2 | Preheat the oven to gas 8 / 220C / 450F. |
| Step 3 | Mix the oil, salt, pepper and sage together i nto a paste. |
| Step 4 | Pat dry the then rub the oil mixture all over well. |
| Step 5 | Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours. |
| Step 6 | When done, take the roast out of the oven, cover and set aside to rest while you make the sauce. |
| Step 7 | Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil. |
| Step 8 | Turn down to a simmer and let reduce for 10 minutes. |
| Step 9 | Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further. |
| Step 10 | Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar. |
| Step 11 | Slice the and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices. |