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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow Cooker Cranberry Pork Recipe

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This recipe for Slow Cooker Cranberry Pork is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 160º. 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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