| 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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