Recipe by Karen=^..^=
Such a nice change from traditional holiday main dishes. Very easy and delicious!
Top Review by Chef MacKinnon
I did this with a variation by using a cranberry-mustard that I bought at Save-A-Lot and really didn't like. I warmed it in hot water, then after poking the meat with a large tined fork, I "schmeared" it with this cranberry-mustard. After 2 1/2 hours at 300F, the meat came out wonderful- and I drained the good stuff into a small pot that had the jellied cranberry sauce. Heated and mixed together, with a bit of corn starch for thickening- it was FANTASTIC! Served with StoveTop Pork Stuffing and hot buttered peas.
- 2 (16 ounce) cans jellied cranberry sauce
- 1⁄2 cup white sugar
- 1⁄2 cup cranberry juice
- 1 teaspoon mustard powder
- 1⁄4 teaspoon ground cloves
- 4 lbs boneless pork roast
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- salt, to taste
Directions See How It's Made
- Mash cranberry sauce with a fork. Stir in sugar, cranberry juice, mustard and cloves.
- Place the pork roast in a large roasting pan. Pour cranberry sauce mixture over the roast.
- Cook at 275 F for 6 to 8 hours (until the meat is tender). Remove the roast and keep warm.
- Skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water if necessary) into a small saucepan.
- Bring the mixture to a boil over medium-high heat. Blend cornstarch and cold water to make a paste. Gradually stir the cornstarch mixture into the boiling liquid. Continue cooking, stirring constantly, until the mixture thickens. Add salt to taste and serve with the roast.