1 boneless rolled pork loin roast (2 1/2 to 3 lb.)
1 can (16 oz.) jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
Salt to taste

Place pork roast in a slow cooker. 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 c., 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.

Yield: 4-6 servings.