Cranberry Pork Roast
INGREDIENTS:
3 lb Boneless pork roast
1 cn Cranberry jelly; mashed
1/2 c Sugar
1/2 c Cranberry juice OR
1/2 c Apple juice
1 ts Mustard powder
1/4 ts Ground cloves
Cornstarch
Water
3 lb Boneless pork roast
1 cn Cranberry jelly; mashed
1/2 c Sugar
1/2 c Cranberry juice OR
1/2 c Apple juice
1 ts Mustard powder
1/4 ts Ground cloves
Cornstarch
Water
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 2 tsp of cornstarch with 2 tsps 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.
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 2 tsp of cornstarch with 2 tsps 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.