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Cranberry Pork Roast
3 lb Boneless pork roast
1 cn Cranberry jelly; mashed
1/2 c Sugar
1/2 c Cranberry juice OR 1/2 c Apple juice
1 ts Mustard powder
1/4 ts Ground cloves
Place roast in the bottom of the pot. Mix together the mashed Cranberry jelly, sugar, juice, mustard and cloves. Pour over the roast.
Cook on low for 6-8 hours, or until meat is tender.
Skim fat from juices. Measure juices and add water to make two cups, pour into a saucepan and bring to boil over medium heat. Combine 2 tsp of cornstarch with 2 tsps of cold water, stir into gravy. Cook and stir until thickened. Season with salt and pepper to taste.
Serve over the sliced pork, creamed potatoes and a green vegetable.
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