In slow-cooking pot, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in small cheesecloth bag; add to juices. Cover and heat on low for 2-5 hours. Serve hot from pot. Makes 12 servings.
3 tablespoons flour mixed with 3 tablespoons cold water Place roast in slow cooker/Crock Pot; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast.
4 pork chops, loin (1-inch thick)
1 tablespoon pecans, finely chopped
1 1/2 to 2 cups corn bread stuffing, prepared salt pepper
2 tablespoons melted butter
1/4 cup corn syrup, light
1/3 cup orange juice
1/2 teaspoon orange peel, grated
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Combine stuffing with butter, 1/4 teaspoon of salt, orange juice and pecans. Fill pockets with stuffing. Sprinkle pork chops with salt and pepper. Place in Crock Pot. Brush with mixture of corn syrup and orange peel. Cover and cook on low for 6 to 8 hours.
Uncover; turn control to high, brush with corn syrup and orange peel mixture again, and cook another 15 to 20 minutes.