1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Place pork roast in a slow cooker
1: In a medium bowl, mash cranberry sauce; stir in sugar, cranbery juice, mustard and cloves
2: Pour over roast
3: Cover and cook on low for 6-8 hours or until meat is tender
4: Remove roast and keep warm
5: Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan
6: Bring to a boil over medium high heat
7: Combine the cornstarch and cold water to make a paste; stir into gravy
8: Cook and stir until thickened
9: Season with salt
10: Serve with sliced pork
11: Recipe By : MRSBOWLER File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/mmdja006
15: zip