Cranberry Glazed Pork Roast

1 can (16 oz) jellied cranberry sauce
½ cup sugar
½ cup cranberry juice cocktail
1 tsp dry mustard
1 boneless extra lean sirloin pork roast (3 lbs)
2 Tbsp cornstarch
1 Tbsp cold water
Salt to taste

Ina medium bowl, mash cranberry sauce with a fork or potato masher. Stir in sugar, cranberry juice and mustard. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill our the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a past; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taster. Serve with pork. Makes 12 servings.