1. Place roast on shallow roasting pan. Rub with ? tsp salt, sage and pepper. Bake, uncovered at 350 for 1 to 1-1/2 hours - until a meat thermometer reads 160.
2. Drain raspberries, saving juice. Set aside 1/3 cup raspberries. Mash the remainder into a pulp and discard seeds.
3. In saucepan, combine sugar, cornstarch, ginger, nutmeg, cloves and ? tsp salt. Stir in vinegar, raspberry juice, and mashed raspberries. Add in whole raspberries. Bring to a boil and cook for 2 minutes, stirring frequently until thickened. Remove from heat, add lemon juice and butter - stir to melt butter.
4. Let roast stand 10 minutes before slicing. Serve with raspberry sauce.
RECIPE IS FROM: Taste of Home's Light & Tasty, December / January 2003 issue, which says - 237 cal, 7 g fat (3 g sat fat), 69 mg cholesterol, 244 mg sodium, 16 g carbs, trace fiber, 26 g protein