New England’s beloved berries are the basis for the sauce that enrobes this succulent roast, the perfect centerpiece for a festive winter menu. The recipe is Randy Decoteau’s adaptation of one from Eating Well, with tinkering by Cook & Tell.

Cranberry-Glazed Pork Roast
Karyl Bannister, Cook & Tell

Cranberry Glaze
1 1-pound can whole-berry cranberry sauce
2 Tablespoons apple juice
2 Tablespoons fresh lemon juice
2 Tablespoons cornstarch
1 teaspoon sugar
¼ teaspoon ground cinnamon
Pinch of salt

1 4-pound boneless pork loin
Salt and freshly ground black pepper

Preheat the oven to 325°.

To make the glaze: Combine the ingredients in a small saucepan over medium heat and stir until thickened. Set aside and keep warm.

Put the pork in a shallow baking dish and sprinkle with salt and pepper to taste. Roast for 45 minutes. Spoon about ½ cup of the glaze over the roast for 45 minutes more, or until the interior temperature registers 155° to 160° on a meat thermometer. Add more glaze from time to time, if necessary. There’s plenty. Let the roast stand for 10 minutes before slicing. Serve with the remaining warm cranberry glaze.

Serves 16.

Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.