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Pork Roast

1 boneless pork roast (2-1/2 to 3 lb. )
2 Tbsp. water
16 oz. jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
salt to taste


Place pork roast in slow cooker with water. In medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves; pour over roast. Cover and cook on low for 6-8 or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, add water if needed; pour into a saucepan. Bring to a boil over medium-high heat. Combine 2 Tbsp. corn starch with 2 Tbsp. cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt.


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