Recipe: Pork Roast with Cranberries (using dried cranberries, cranberry juice cocktail, and orange peel) (crock pot)

PORK ROAST WITH CRANBERRIES

1 (2 1/2 lb.) boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries*
1/2 cup chicken broth
1 teaspoon shredded orange peel**
1/2 cup cranberry juice cocktail, divided use
2 tablespoons cornstarch

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

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

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

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.

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.

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

*Raisins can be used in place of the dried cranberries in this roast, but will impart a slightly sweeter flavor.

**Dried orange peel can be used in place of fresh orange peel. Look for dried peel near the seasonings at the grocery store.

Servings: 6
Source: Pillsbury #228: Soup & Crockpot Recipes; February, 2000