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, and 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.