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Cranberry
Pork Roast
| 1-3 pound boneless pork loin roast
1-16 ounces can jellied cranberry sauce ½ cup sugar ½ cup cranberry juice 1 teaspoon dry mustard ¼ teaspoon ground cloves 2 tablespoons cornstarch 2 tablespoons cold water Salt to taste Place pork roast in a slow cooker. In a
glass bowl, mash the cranberry sauce; stir in sugar, cranberry juice, mustard
and cloves. Pour over roast. Cover and cook 6-8 hours on low until tender.
Remove roast and keep warm. Meanwhile, take 2 cups of the roast juices
(adding water in necessary), and pour into a saucepan. Bring to a boil
over medium-high heat. Mix the cornstarch and water to make a paste; stir
into gravy. Cook and stir until thickened.
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