Cranberry Pork Roast

(a different version)

2 1/2 – 3 pound boneless rolled pork loin roast

16-oz. can jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

1 teaspoon salt

Place roast in slow cooker.

Combine next five ingredients.  Pour over roast

Cover.  Cook on low 6 – 8 hours, or until meat is tender.

Remove roast and keep warm.

Skim fat from juices. Measure 2 cups, adding water if necessary.  Pour into saucepan.  Bring to boil over medium heat.  Combine the cornstarch and cold water to make a smooth paste.  Stir into gravy.  Cook and stir until thickened.  Season with salt and serve with sliced pork.