Fruit-Stuffed Crown Roast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.Shaaron Hetland, Chilliwack, British Columbia 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 meat 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. Yield: 16 servings.
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