Instructions: Place pork roast in slow cooker. 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 warm.

Skim fat from juices; measure 2 cups; add water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

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