Combine water, sugar. And juices. Stir until sugar is dissolved. Place cloves in double thickness of cheesecloth and tie with string. Add to slow cooker. Add cinnamon candies. Cover and cook on low 2-3 hours. Or until heated thoroughly. Remove spice gab before serving.
1 boneless rolled pork loin, roast
1 can 16-oz. jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours, or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups; add water if necessary, and pour into a saucepan. Bring to a boil over med-high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.