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Cranberry Pork Roast

1 Boneless rolled pork loin roast; about 2. 1/2 to 3 lbs
1 cn 16-oz. jellied cranberry sauce
1/2 c Sugar
1/2 c Cranberry juice
1 ts Dry mustard
1/4 ts Ground cloves
2 tb Cornstarch
2 tb Cold water

Place pork roast in slow cooker. In a med. bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6 to 8 hrs. , 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 med-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.

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