Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce;
stir in sugar, cranbery 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 a 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.
Recipe By : MRSBOWLER
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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