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1.
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Butterfly the roast, by making a single lengthwise cut down the center of the roast; cutting to 1/2 inch of the other side.
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Spread the meat open.
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At the center of the roast, make one slit to the right and perpendicular to the cut; and one slit to the left and perpendicular to the cut.
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Cover roast with clear plastic wrap.
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Pound with a meat mallet to about 10 inches wide.
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Set roast aside.
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2.
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In a small mixing bowl stir together applesauce, celery, raisins, cinnamon, sage, pepper and salt.
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Remove plastic wrap from roast.
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Spread the applesauce mixture over the roast to 1/2 inch of edges.
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3.
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To roll the roast, start at one long side and roll up jelly - roll style.
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Secure the roll with a kitchen string, tying the roast crosswire at several places to prevent it from unrolling during cooking.
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4.
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Place on a rack in a roasting pan; insert a meat thermometer.
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Roast, uncovered, in a 325 degree oven for 1-3/4 to 2-1/2 hours or till meat thermometer registers 160 to 170 degrees.
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Transfer to a warm platter; cover and keep warm.
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5.
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For sauce, in a small saucepan cook the apple in in 1 cup of the apple cider/juice for 3 to 5 minutes or till tender.
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In a small bowl, stir remaining cider into cornstarch; add to sauce pan.
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Cook and stir till thickened and bubbly; cook for 2 minutes more.
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Untie Roast, slice thinly.
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Serve Sauce with Roast.
