Instructions: 1. Place pork roast in 3 1/2 to 4-quart crockpot.

2. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.

3. Cover; cook on low setting for 7 to 9 hours.

4. To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.

5. In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

INGREDIENT SUBSTITUTIONS: Dried orange peel can be used in place of fresh orange peel. Look for dried peel near the seasonings at the grocery store. Raisins can be used in place of the dried cranberries in this roast, but will impart a slightly sweeter flavor.

SERVING SUGGESTION: Steamed green beans and a mixed rice pilaf go well with this pork roast. Complete the meal with warm rolls and milk.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.