Pork Roast with Cranberries

1 boneless pork shoulder roast (2 1/2 lb.) -- trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch

Place pork roast in 3 1/2 to 4-quart crockpot.

In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.

Cover; cook on low setting for 7 to 9 hours.

To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.

In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

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