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Veal Roast, Cranberry (M, KLP, TNT)
Source: Roberta Leviton
Serves: 5

3 lb. shoulder veal roast, well trimmed
1 8-oz. can cranberry sauce with cranberries
1-1/4 cups sherry

Sprinkle the veal roast with salt, pepper, and garlic powder. Place in an 8" or 9" square baking pan.

Mash the cranberry sauce in a small saucepan. Add the sherry and warm to melt the gel. Pour the sauce over the veal.

Bake uncovered at 350°F 20 to 25 minutes for each pound. For a juicier roast, use the shorter baking time. Baste a few times with the sauce.

Posted by Irenee

Nutritional Info Per Serving: N/A