Cranberry pork roast

4 -6 serves

Ingredients

Quantity Ingredient
2½ pounds (to 3 lb.) boneless rolled
;pork loin
1 can (16 oz.) 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

Directions

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

From "Taste of Home" magazine, Collector's Edition (advertisement copy to entice new subscribers).

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 04-02-95

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