Method

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 cornstarch with 2 teaspoons 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.

Serves: 4

Contributor: pat ciesla

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