| | Directions | | Put pork roast in crock pot. Mix cranberry sauce, sugar, juice, mustard and cloves. Pour over roast. Cook on low 6-8 hours. Remove meat. Put 2 C. of the juice from the crock pot in a pan. Boil. Combine cornstarch and water and add to boiling juice. Stir until thick. Serve gravy over meat and/or mashed potatoes. |
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| Ingredients | | - |  | 1 boneless pork loin roast (2 1/2 - 3 lbs) |
| - | | 1 can jellied cranberry sauce (16 ounce 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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