Crown Roast Of Pork With Cognac Glaze

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

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