Cranberry Pork Roast

1 (2 1/2 to 3 pound) boneless pork roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt, to taste

Place pork roast in a crockpot. 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 to 8 hours or until meat is tender. Remove roast and keep it warm.

Skim fat from juices. Measure 2 cups liquid, adding water, if necessary. Pour into a saucepan. Bring to a boil over medium-high heat.

Combine cornstarch and 2 tablespoons cold water to make a paste. Stir into gravy and cook until thickened. Season with salt to taste.

Serve gravy with sliced pork.

Yields 4 to 6 servings.

Related posts:

1. Crockpot Pork Roast With Cranberry Sauce
2. Perfect Pork Roast
3. Cranberry-glazed Pork Roast
4. Cranberry Pork Roast
5. Cranberry-onion Pork Roast

Tags: Cranberry, Roast

This entry was posted by dukat76 on Wednesday, June 11th, 2008 at 4:26 am and is filed under Crock Pot. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Cranberry Pork Roast

1 (3 to 4 pound) pork roast*
1 cup ground or finely chopped cranberries
1/4 cup honey 1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and pepper

* Boneless or pork loin roast may be used.

Sprinkle the roast with salt and pepper. Place in a crockpot.

Combine the remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours.

Yields 6 to 8 servings.

Related posts:

1. Cranberry Pork Roast
2. Crockpot Pork Roast With Cranberry Sauce
3. Asian Pork Roast
4. Pork Roast With Peach Chutney
5. Cranberry-onion Pork Roast

Tags: Cranberry, Roast

This entry was posted by dukat76 on Wednesday, March 5th, 2008 at 1:55 am and is filed under Crock Pot. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.