Crown Roast Of Pork With Cognac Glaze
By: Andie Mitchell
Published: Monday, December 21, 2009 - 10:48pm

Ingredients




1 cup orange juice
1 (12 oz.) jar red current or grape jelly
1 env. Lipton onion soup mix
1/2 cup cognac or brandy
1/2 teaspoon ground ginger
9 pounds crown roast of pork (about 22 ribs)
22 ounces mixed dried fruit
2 cups orange juice
2 tablespoons fresh lemon juice
3 cinnamon sticks
1 teaspoon whole cloves
1 cup seedless grapes

Preparation

1 Preheat oven to 450 degrees. In saucepan heat 1 cup juice, jelly, onion soup mix, cognac and ginger over low heat, stirring occasionally until jelly is melted. In roasting, arrange roast; brush with jelly glaze, then pour remaining over roast. Loosely cover with foil. Put roast in oven; decrease temperature to 350 degrees. Roast until meat thermometer reaches 175 degrees. Remove foil, roast 


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