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Cranberry Pork Roast | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Tuesday, November 20, 2018

Cranberry Pork Roast

November 28, 2009 by  

From the Kitchen of Dorothy Hoban (Kat’s Mom’s Cousin). She says this sauce is “delicious over creamy mashed!!”

1 (2½-3 lb.) boneless pork roast
1 can (16 oz.) jellied cranberry sauce
½ cup sugar [or ¼ sugar and ¼ splenda]
½ cup cranberry juice
1 tspn. dry mustard
¼ tspn. ground cloves
1 cup fresh cranberries (if you happen to have them)

2 tbls. cornstarch
2 tbls. cold water

Place pork roast in slow cooker.  In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, cloves and cranberries.  Pour over roast.  Cover and cook on low for 7 hours or until meat is tender.  Remove roast and keep warm.

Skim fat from juices; measure 2 cups, adding water (or cranberry juice) if necessary and pour into a saucepan.  Bring to a boil over medium-high heat.  Smash some of the cranberries if you have used them. Combine cornstarch and water to make a paste; stir into gravy.  Cook and stir until thickened.  Season with salt, if necessary.  Serve with sliced pork.

6-8 servings

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