Cranberyy Pork Roast

1 2-3 lb pork loin rolled roast
1 16 oz can jellied cranberry sauce
1/2 C sugar
1/2 C apple juice or cider
1 tsp dry mustard
1/2 tsp ground cloves
2 T corn starch
2 T water(cold)
salt to taste

Place pork roast in the crock pot. In large bowl, combine cranberry sauce, sugar, juice, mustard, and cloves. Mix well with beaters or burr stick. Pour over roast in crock pot. Cover and cook on low 6-8 hours.

Cranberry Gravy:
Measure 2 C of juices from roast, put in sauce pan. Add water if you do not have 2 C. Bring to a boil. Combine corn starch and cold water to make paste(no lumps). Stir into sauce pan. Cook and stir until thick. Season with salt.

This works great in the instant pot too! Follow the preparation instructions, and then put it in the instant pot on the high pressure cook setting for 55 minutes and let the pressure release naturally. Pull the roast out, and turn the instant pot to sauté, once the juices begin to boil, add the corn starch, mixed with water, to make the gravy.

I love having this for a classic Sunday dinner! The cranberry gives it such a good flavor. Must serve with mashed potatoes.