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