Cranberry Pork Roast

I found this recipe in a Christmas issue of Gooseberry Patch. Aside from our tradiional Turkey for Christmas dinner, this was another favorite. Easy to prepare and Yummy after prepared.

• Ready In: 36 mins
• Serves: 4-6

Ingredients

• 2 1⁄2-3  lbs  pork loin roast
• 16  ounces jellied cranberry sauce
• 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

Directions

1. Place pork roast in a slow cooker.
2. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves.
3. Pour over roast.
4. Cover and cook on low for 6 to 8 hours or until meat is tender.
5. Remove roast and keep warm.
6. Skim fat from juices; discard.
7. Add broth to a 2 cup measuring cup, adding water if necessary to equal 2 cups total liquid.
8. Pour into saucepan and bring to a boil over medium high heat.
9. Combine cornstarch and cold water to make a paste, stir into saucepan.
10. Cook and stir until thickened.
11. Season with salt.
12. Serve over sliced pork.