Cranberry Glazed Pork Roast
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
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
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
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.