Fruit-Stuffed Crown Roast

Name: Fruit-Stuffed Crown Roast
Ingredients: 1-1/2 cups red currant jelly; 1/2 cup orange liqueur or juice; 1 pork crown rib roast (16 ribs and about 8 pounds); 1/4 cup butter, cubed; 1 large onion, chopped; 1 celery rib, chopped; 6 cups unseasoned stuffing cubes; 1 can (15-1/4 ounces) apricot halves, drained and quartered; 1 can (8 ounces) sliced water chestnuts, drained; 1 large tart apple, peeled and chopped; 1 egg, beaten; 1 teaspoon salt; 1/2 teaspoon rubbed sage; 1/2 teaspoon dried thyme

14 ingredients

4 steps

Ingredients

1-1/2 cups red currant jelly
1/2 cup orange liqueur or juice
1 pork crown rib roast (16 ribs and about 8 pounds)
1/4 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
6 cups unseasoned stuffing cubes
1 can (15-1/4 ounces) apricot halves, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained
1 large tart apple, peeled and chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme

Directions

1

In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours.
2

In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well.
3

Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing.
4

Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.