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Slow Cooker Cranberry Pork
September 13, 2007

I liked this very much. I didn't have any whole cranberry sauce, so I used the jellied kind and added some whole frozen cranberries to it. I reduced the sugar to 1/2 cup and added some minced garlic. (we love garlic) I didn't thicken the sauce with the cornstarch slurry, I just poured it into a sauce pan and let it reduce until it got nice and syrupy. We enjoyed this with some bown rice and brussel sprouts. Thanks for the recipe, Joyce!

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