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Add a photoServings: 4
Ingredients
- 3 lb Boneless pork roast
- 1 can Cranberry jelly, mashed
- 1/2 c. Sugar
- 1/2 c. Cranberry juice Or possibly
- 1/2 c. Apple juice
- 1 tsp Mustard pwdr
- 1/4 tsp Grnd cloves Cornstarch Water
Directions
- Place roast in the bottom of the pot. Mix together the mashed Cranberry jelly, sugar, juice, mustard and cloves. Pour over the roast.
- Cook on low for 6-8 hrs, or possibly till meat is tender.
- Skim fat from juices. Measure juices and add in water to make two c., pour into a saucepan and bring to boil over medium heat. Combine 2 tsp of cornstarch with 2 tsps of cool water, stir into gravy. Cook and stir till thickened. Season with salt and pepper to taste.
- Serve over the sliced pork, creamed potatoes and a green vegetable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 4 servings | |
| Calories 796 | |
| Calories from Fat 118 | 15% |
| Total Fat 13.12g | 16% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 188mg | 8% |
| Potassium 1239mg | 35% |
| Total Carbs 106.09g | 28% |
| Dietary Fiber 1.3g | 4% |
| Sugars 85.62g | 57% |
| Protein 64.28g | 103% |
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