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Slow Cooker Cranberry Sauce Pork Roast

The colorful cranberry sauce in this recipe has a sweet tart flavor that makes it a wonderful accompaniment to juicy pork. There is plenty of sauce for each serving of pork.—Jessica Philleo, Carmel, Indiana
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    10 servings (5 cups sauce)


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1/4 cup packed brown sugar
  • 1/4 cup Marsala wine or unsweetened apple juice
  • 1/3 cup raspberry vinaigrette
  • 1 large red onion, sliced
  • 1 large apple, peeled and sliced
  • 1 boneless whole pork loin roast (4 pounds)
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon coarsely ground pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water


  • In a large saucepan, combine the cranberries, cherries, brown sugar and wine. Cook over medium heat until the berries pop, about 15 minutes. Stir in vinaigrette.
  • Place half of the onion and apple in a 4- or 5-qt. slow cooker. Cut roast in half; add to slow cooker. Top with remaining onion and apple. Pour cranberry mixture over top. Sprinkle with rosemary and pepper. Cover and cook on low for 8-10 hours or until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
Nutrition Facts
1 each: 294 calories, 11g fat (3g saturated fat), 68mg cholesterol, 110mg sodium, 21g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat, 1/2 starch.

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  • jon.ruth.alumbaugh
    Oct 11, 2017

    I had to alter the original recipe because I didn't have some of the items. I substituted chablis blanc for the marasala, balsamic vinegar for the raspberry vinaigrette, a white onion for the red, 2 small apples instead of one large, and had a 4.6 pound roast. I had to omit the brown sugar because I am on a strict, no carb diet.This recipe was easy to assemble so I loved that aspect of it. There was a lot of fruit to go around and accompany the meat. In the end, it was too watery for me so I would have added another teaspoon of cornstarch. And it was also kind of tart to taste. I would perhaps add a seasoned salt to make it more flavorful. Or even orange peel or orange juice to spice it up a bit.I think this recipe has a lot of potential since it could be so versatile! :)Ruth Hartunian-Alumbaugh, Volunteer Field Editor in Willimantic, CT.