Cranberry Pork Roast

1 boneless, rolled porkloin roast (2-3 lbs)
16 oz can jellied cranberry sauce
1/2 c sugar
1/2 c cranberry juice
1 tsp dry mustard
1/4 tsp cloves
2 Tbsp cornstarch
2 Tbsp cold water
salt to taste
Place pork roast in a slowcooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Serves 4-6.

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