1 pork roast
1 16 ounce can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch or other thickener
2 tablespoons cold water
salt to taste
In medium bowl, mash cranberry sauce. Add sugar, cranberry juice, mustard and cloves. Mix well.
Place pork roast in slow cooker. Pour sauce over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices. Measure two cups, adding water if necessary, and pour into saucepan. Bring to a boil over medium high heat.
Combine cornstarch (or other thickening agent) and cold water to make a paste. Stir into sauce and cook, stirring constantly until thickened. Serve with sliced roast.
1 16 ounce can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch or other thickener
2 tablespoons cold water
salt to taste
In medium bowl, mash cranberry sauce. Add sugar, cranberry juice, mustard and cloves. Mix well.
Place pork roast in slow cooker. Pour sauce over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices. Measure two cups, adding water if necessary, and pour into saucepan. Bring to a boil over medium high heat.
Combine cornstarch (or other thickening agent) and cold water to make a paste. Stir into sauce and cook, stirring constantly until thickened. Serve with sliced roast.
