16      oz            jellied cranberry sauce
     1/2  cup           sugar
     1/2  cup           cranberry juice cocktail
   1      teaspoon      dry mustard
     1/4  teaspoon      cloves
   1                    sirloin pork roast, extra-lean and boneles
   2      tablespoons   cornstarch
   2      tablespoons   cold water
                        salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher.  Stir
in sugar, cranberry juice, mustard, and cloves.  Place pork roast in slow
cooker and pour cranberry sauce mixture over it.  Cook on low setting for 6
to 8 hours or until meat is tender.  Remove roast and keep warm.  With a
metal spoon, skim the fat from the liquid in the slow cooker.  Pour 2 cups
of the liquid (add water to fill out the measure, if necessary) into a small
saucepan.  Bring to a boil over medium-high heat.  Blend cornstarch and cold
water to make a paste; stir gradually into boiling liquid.  Continue
cooking, stirring constantly, until mixture thickens.  Add salt to taste.
Serve with pork  Makes 12 servings.