Instructions: In a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup, vinegar, and orange peel. Bring to a boil over high heat; cover and simmer until cranberries are plump, about 10 minutes. Whirl 1/2 the cranberry mixture in a food processor or blender until pureed smoothly. If making ahead, cover both mixtures and chill up to 1 day.

Place pork loin on a rack in a 10x15 roasting pan. Bake in a 350F oven until a thermometer inserted in centre of thickest part registers 155F, about 1 hour and 10 minutes. After meat has cooked 40 minutes, coat with the pureed cranberry mixture, using all.

Transfer cooked roast to a platter; keep warm and let rest at least 10 minutes. Meanwhile, in a 3-4 quart pan, combine remaining whole cranberry mixture and broth. Bring to a boil on high heat. Stir in cornstarch mixture and return to a boil. Pour into a serving bowl.

Slice roast, and accompany slices with cranberry sauce; add salt to taste.

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