Cranberry Glazed Pork Roast

16 oz jellied cranberry sauce
1/2 C sugar
1/2 C cranberry juice cocktail
1 t dry mustard
1/4 t cloves
1 pork roast, extra lean and boneless
2 T cornstarch
2 T cold water
salt

In a medium bowl, mash cranberry sauce with fork or potato masher.

Stir in sugar, cranberry juice, mustard and cloves.

Place pork in slow cooker and pour cranberry sauce mixture over it.

Cook on low setting for 6 to 8 hours.

Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in cooker.

Pour 2 cups of the liquid (add water to fill out the measurer, if necessary) into a small saucepan. Bring to a boil over medium high heat.

Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork.