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Cranberry Pork Roast 3


  • 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


  1. Place pork roast in a slow cooker.
  2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast.
  3. Cover and cook on LOW for 6 to 8 hours or until meat is tender.
  4. Remove roast and keep it warm.
  5. Skim fat from juices. Measure 2 cups liquid, adding water, if necessary. Pour into a saucepan. Bring to a boil over medium-high heat.
  6. Combine cornstarch and 2 tablespoons cold water to make a paste.
  7. Stir into gravy and cook until thickened.
  8. Season with salt to taste.
  9. Serve gravy with sliced pork.

Yield: 4 to 6 servings

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