| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Pork, Main dish | 4 | Servings | |
INGREDIENTS
| 3 | lb | Boneless pork roast |
| 1 | cn | Cranberry jelly; mashed |
| 1/2 | c | Sugar |
| 1/2 | c | Cranberry juice OR |
| 1/2 | c | Apple juice |
| 1 | ts | Mustard powder |
| 1/4 | ts | Ground cloves |
| Cornstarch | ||
| Water |
INSTRUCTIONS
Place roast in the bottom of the pot. Mix together the mashed Cranberry jelly, sugar, juice, mustard and cloves. Pour over the roast. Cook on low for 6-8 hours, or until meat is tender. Skim fat from juices. Measure juices and add water to make two cups, pour into a saucepan and bring to boil over medium heat. Combine 2 tsp of cornstarch with 2 tsps of cold water, stir into gravy. Cook and stir until thickened. Season with salt and pepper to taste. Serve over the sliced pork, creamed potatoes and a green vegetable.
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