1 (2 1/2 to 3 pound) boneless pork roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt, to taste

Place pork roast in a crockpot. 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 it warm.

Skim fat from juices. Measure 2 cups liquid, adding water, if necessary. Pour into a saucepan. Bring to a boil over medium-high heat.

Combine cornstarch and 2 tablespoons cold water to make a paste. Stir into gravy and cook until thickened. Season with salt to taste.

Serve gravy with sliced pork.

Yields 4 to 6 servings.