Place pork roast in slow cooker. 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 warm.
Skim fat from juices; measure 2 cups; add water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 26mg||1 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.4g|
|Protein 0.2g||0 %|
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Calories per serving: 19
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