INGREDIENTS

INSTRUCTIONS

In a medium bowl, mash cranberry sauce with a fork or a potato  masher.
Stir in sugar, cranberry juice, mustard, and cloves.  Place  pork roast
in slow cooker and pour cranberry sauce mixture over it.  Cook on low
setting for 6 to 8 hours or until meat is tender.  Remove  roast and
keep warm. With a metal spoon, skim the fat from the liquid  in the
slow cooker. Pour 2 cups of the liquid (add water to fill out  the
measure, 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
Makes 12 servings. Posted to MC-Recipe Digest V1 #231  Date: Fri, 4 Oct
1996 09:55:00 -0700  From: tpogue@IDS2.IDSONLINE.COM (terry pogue) (by
way of Evelyn  Mangham <emangham@ix.netcom.com>)  NOTES : Nutrition
(per serving) 316 calories

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 8.4mg
Sodium: 95.3mg
Potassium: 48.1mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 9.6g
Protein: 2.8g