Sorry to be so late putting this up this month!  I'm going to be making Cranberry Pork Roast for March.

Slow Cooker Cranberry Pork—Yield 9-12 servings

1 boneless rolled pork loin (3-4 lbs), halved

16 oz cranberry sauce

1/2 c. sugar

¾ c. cranberry juice

1 tsp dry mustard

1 tsp pepper

¼ tsp ground cloves

¼ c. cornstarch

¼ c. cold water

Salt to taste

Place pork in crock-pot.  Combine sauce, sugar, juice, mustard, pepper and cloves.  Pour over meat.  Cover and cook for 6-8 hours on low.  Remove meat and keep warm.  In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking liquid.  Bring to a boil; cook and stir for 2 minutes.  Serve with roast.  

For freezer meal:  Thaw in refrigerator at least overnight.  (note that the sugar content of the sauce makes it not freeze solid.)  Cook as directed.  I have given you a baggy with cornstarch but did NOT add any salt or pepper so you could do that to your own taste.  We like to eat this roast with wild rice pilaf and a veggie or roasted red potatoes are yummy too.  Enjoy