1 (2 1/2 to 3 pound) boneless pork roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt, to taste
Place pork roast in a crock pot. In a medium bowl, mash cranberry sauce;
stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and
cook on LOW for 6 to 8 hours or until meat is tender. Remove roast and keep
it warm.
Skim fat from juices. Measure 2 cups liquid, adding water, if necessary.
Pour into a saucepan. Bring to a boil over medium-high heat.
Combine cornstarch and 2 tablespoons cold water to make a paste. Stir into
gravy and cook until thickened. Season with salt to taste.
