"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Cooker Cranberry Pork Recipe

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This recipe for Slow Cooker Cranberry Pork, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Chappell
Added: Tuesday, September 2, 2008


1 boneless roll pork loin (3-4 lbs.)
2 tbsp. canola oil
1 can (16 oz.) whole berry cranberry sauce
3/4 c. sugar
3/4 c. cranberry juice
1 tsp. ground mustard
1 tsp. black pepper
1/4 tsp. ground cloves
1/4 c. cornstarch
1/4 c. cold water
salt to taste

In a Dutch oven, brown roast in oil on all sides over medium high heat. Transfer to a 5 qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper, and cloves; pour over roast. Cover and cook on high heat until liquids begin to boil. Reduce heat to low and cook for 5 to 7 hours or until a meat thermometer reads 160. Remove roast, cover and keep warm. Cool cooking juices in refrigerator until grease rises to top so it can be skimmed off. In a saucepan, combine cornstarch, water, and salt until smooth. Stir in cranberry cooking juices. Bring to a boil; cook and stir continuously for 2 minutes or until thickened. Serve with roast.




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