Here's a holiday season sauce you can serve with any roast — a rack of lamb, a crown roast, even a roast chicken.

You can double this recipe if you're serving a large crowd. And for added flavor, drain the juices from the roasted meat, skim fat and strain into the sauce at the last minute. Then serve alongside the meat.

CRANBERRY AND RED WINE SAUCE FOR ROASTS

1 teaspoon olive oil

1/3 cup (2 ounces) chopped shallots

10 whole cloves

8-ounce can jellied cranberries

1 cup red wine

1 teaspoon vanilla extract

1/2 teaspoon balsamic vinegar

Preheat oven and prepare whatever roast you are making.

Meanwhile, begin sauce. Heat olive oil in small saucepan. Add shallots and saute over medium heat for 3 minutes or until golden, stirring frequently. Add cloves and saute for 20 seconds. Add jellied cranberries and red wine and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, strain into clean pan and return to boil. Stir in vanilla and vinegar and add salt and pepper to taste.

When the roast is done, strain off pan juices and tent the roast with heavy-duty foil to allow it to rest while you finish the sauce.

Skim fat from juices and strain into sauce. Return sauce to boil. Strain into serving dish. Carve roast and serve with sauce to pass around.