| | Directions | | Place pork roast in a slow cooker. In a bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 C. adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. |
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| Ingredients | | - |  | 1 boneless pork loin roast 2 1/2 lbs. |
| - | | 1 can jellied cranberry sauce (16 oz. can) |
| - | | 1/2 cup sugar |
| - | | 1/2 cup Cranberry Juice |
| - | | 1 teaspoon Dry Mustard |
| - | | 1/4 teaspoon ground cloves |
| - | | 2 tablespoons cornstarch |
| - | | 2 tablespoons cold water |
| - | | Salt to taste |
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