Prep Time: approximately 6-8 hours
1. Place pork roast in a slow cooker.
2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast.
3. Cover and cook on low for 6 to 8 hours or until meat is tender.
4. Remove roast and keep warm.
5. Skim fat from juices; discard.
6. Add broth to a 2-cup measuring cup, adding water if necessary to equal 2 cups liquid.
7. Pour into saucepan and bring to a boil over medium-high heat.
8. Combine cornstarch and cold water to make a paste; stir into saucepan.
9. Cook and stir until thickened.
10. Season with salt.
11. Serve over sliced pork.
Servings: 4 to 6
