Cranberry Pork Roast

1		boneless rolled pork loin roast (21/2 to 3 pounds)
1	can	jellied cranberry sauce (16 oz.)
1	tsp.	dry mustard
1/4	tsp.	ground cloves
1/2	c.	sugar
1/2	c.	cranberry juice
2	tbsp.	cornstarch
2	tbsp.	cold water
		salt to taste

Place pork roast in a slow cooker.  In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.  Pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.  Remove roast and keep warm.  Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.  Bring to a boil over medium-high heat.  Combine the cornstarch and cold water to make a paste; stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve with sliced pork.
Yield: 4-6 servings